Recipes
Blueberry Salad with Smoked Trout
2 Ratings
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Blueberry Salad with Smoked Trout
Recipe: Blueberry Salad with Smoked Trout
Chef Marc Meyer, Five Points, New York City
Ingredients
- Arugula: 6 ounces (11 cups)
- Smoked trout fillets, skinned,: 4 each (4 ounces each)
- Broken into medium pieces
- Fresh blueberries: 1 ½ cups
- Extra virgin olive oil: 6 tablespoons
- White balsamic vinegar: 3 tablespoons
- Coarsely chopped fresh mint leaves: 1 tablespoon
- Salt: ½ teaspoon
- Ground black pepper: ¼ teaspoon
Instructions
- In a bowl, combine arugula, trout and blueberries
- In a small cup, combine oil, vinegar, mint, salt and pepper
- Divide salad onto 4 chilled plates
- Drizzle each serving with dressing
Number of servings (yield): 4