Grapefruit can invigorate any meal! Here it provides a tart contrast to the smoked trout in this delightfully delish salad.
(serves 4)
1/4 cup fresh ruby red* grapefruit juice
2 T. minced shallots
2 t. Dijon mustard
Kosher salt
Freshly ground pepper
1/4 cup EVOO
3 cups chopped romaine hearts
2 cups watercress, tough stems removed
3 cups cooked farro
8 oz. smoked trout, flaked
1 avocado, sliced
1 red* grapefruit, halved and thinly sliced
Whisk together grapefruit juice, shallots, Dijon; season with S&P. Whisk in olive oil. Toss together the romaine, watercress, and faro with 1/3 cup of the dressing in a large bowl. Arrange on a serving platter. Top with the smoked trout, avocado, and grapefruit, in sections*. Season with pepper; drizzle with more dressing. I would serve this with a warm baguette and soft Kerrygold butter.
"Let others SEE your testimony as well as hear it."
Have FUN today!!!!!
Love,
Machete Milletti
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