B
ButterSticks
Guest
1 head oakleaf or other red lettuce
8 ozs. small tomatoes, cut into thin wedges.
1/2 cucumber, peeled and thinly sliced
4 smoked trout fillets (about 7 ozs. each) skinned and flanked
dressing:
pinch of mustard powder
3~4 tsp white wine vinegar
2 TBSP light olive oil
scant 1/2 cup plain yogurt
about 2 TBSP grated fresh or bottled horseradish
pinch of sugar
1. First, make the dressing. Mix together the mustard powder and vinegar, then gradually whisk in the oil, yogurt, horseradish, and sugar.
2. Place the lettuce leaves in a large bowl. Stir the dressing again, then pour half of it over the leaves and toss lightly.
3. Arrange the lettuce on four individual plates w/ the tomatoes, cucumber and trout. Spoon the remaining dressing over the salads and serve at once.
8 ozs. small tomatoes, cut into thin wedges.
1/2 cucumber, peeled and thinly sliced
4 smoked trout fillets (about 7 ozs. each) skinned and flanked
dressing:
pinch of mustard powder
3~4 tsp white wine vinegar
2 TBSP light olive oil
scant 1/2 cup plain yogurt
about 2 TBSP grated fresh or bottled horseradish
pinch of sugar
1. First, make the dressing. Mix together the mustard powder and vinegar, then gradually whisk in the oil, yogurt, horseradish, and sugar.
2. Place the lettuce leaves in a large bowl. Stir the dressing again, then pour half of it over the leaves and toss lightly.
3. Arrange the lettuce on four individual plates w/ the tomatoes, cucumber and trout. Spoon the remaining dressing over the salads and serve at once.