Smoked Trout Salad With Meyer Lemon Dressing Recipes

SMOKED TROUT SALAD WITH CREAMY LEMON DILL DRESSING

Smoked Trout Salad with Creamy Lemon Dill Dressing image

Provided by Katja from Savory Lotus

Categories salads

Time 10m

Number Of Ingredients 15

Ingredients

1/2 cup yogurt (I used a dairy free coconut yogurt)
1/4 cup olive oil (THIS is my fav organic brand)
2 tbsp water
1 and 1/2 tbsp lemon juice
1 clove garlic, crushed
1 tbsp fresh dill, finely chopped
pinch of salt
5-6 ounces butter leaf lettuce
2 cups baby arugula
1 cup sliced cucumbers
1 peach, sliced
pickled red onions (see recipe HERE)
extra fresh dill
3 soft boiled eggs, halved (*see notes)
8 ounces of smoked trout, broken into small pieces

Steps:

TO MAKE DRESSING: whisk together all dressing ingredients until creamy smooth. Set aside.
TO ASSEMBLE SALAD: arrange butter leaf lettuce and arugula on a large platter or salad bowl. Mix in cucumbers, and peach slices. Top with pickled onions, extra fresh dill, egg halves and large flakes of smoked trout. Drizzle with dressings.

RADISH AND HERB SALAD WITH MEYER LEMON DRESSING

Radish and Herb Salad with Meyer Lemon Dressing image

Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here - they turn a good-looking mix into something truly stunning, with a piquant bite. If you can't find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, salads and dressings, appetizer, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 small shallot, very thinly sliced, preferably on a mandoline
Zest of 1 Meyer lemon
4 teaspoons Meyer lemon juice, more as needed
1/4 cup extra-virgin olive oil, more as needed, for drizzling
4 cups fresh parsley leaves
2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leaves
6 radishes, very thinly sliced, preferably on a mandoline (1 cup)
1/2 fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup fennel fronds
2 teaspoons drained capers
Flaky sea salt (such as Maldon), as needed
Black pepper, as needed

Steps:

In a small bowl, combine shallot and the lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.
In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 2 grams

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