NOT your grandmother's Caesar salad. Smoked Trout, fava beans, asparagus and hard-boiled eggs make this Caesar Salad a hearty dish, and laced with plenty of smokey goodness from Marie Sharp’s Smokin' Marie Habanero Pepper Sauce.
Smoked Trout Caesar Salad with Marie Sharp’s Smokin' Marie Habanero Pepper Sauce
Rated 5.0 stars by 1 users
Category
Salad
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- ½ loaf day-old sourdough, torn into 2 inch pieces
- ¼ cup olive oil
- ¼ cup finely grated parmesan
- 2 bunch asparagus, trimmed
- 10 ounce fava beans
- 2 butter lettuces hearts, leaves separated
- ½ bunch radishes, trimmed and thinly sliced
- 8 ounce smoked trout fillets, skin and bones removed, flaked
- 2 soft-boiled eggs, halved
- 3 sprigs dill, leave picked, to serve
- 2 tablespoon mayonnaise
- 2 teaspoon grated horseradish
-
1 tablespoon Marie Sharp’s Smokin' Marie Habanero Pepper Sauce
- 1 tablespoon chopped dill
- Juice of ½ lemon
Salad
Horseradish Dressing
Directions
- Preheat the oven to 375 and line a baking sheet with parchment paper. Place bread, oil and parmesan in a large bowl, season and toss to coat. Spread on lined tray and bake for 12-15 minutes until golden and crisp. Set side.
- Bring a large saucepan of salted water to the boil and cook asparagus for 1 minute, then remove from pan and plunge into iced water for 2 minutes to refresh, then set aside.
- Cook fava beans in same water for 1 minute, then drain, plunge into iced water for 2 minutes, drain again and pop the beans out of their skins.
- For the dressing, combine all the ingredients in a small bowl and season.
- Place lettuce, asparagus,
broad beans and radish in a bowl, add half the dressing and toss to coat. Place
on a platter, top with trout, eggs and dill and drizzle with remaining
dressing. Enjoy.
