By: Jenny Breen
- Olive oil
- Salt and pepper
- 6 medium potatoes, quartered
- 1 bunch asparagus in spring, 1/2lb fresh green beans in summer or pickled green beans (uncooked) from Martha’s Joy
- 8 oz. smoked or fresh salmon or trout from Wild Run Salmon or Star Prairie Trout Farm
- 1/2 to 1 lb salad greens, spinach, and/or arugula (including some Romaine lettuce for sturdy texture)
- 1 cup capers, olives, or pickled vegetables Martha’s Joy (I recommend the spicy Brussels sprouts!)
- 4 eggs, hard boiled
- 1 red onion, thickly sliced
- 1/4 cup basil leaved, chopped (optional)
- 2 Tablespoons maple syrup from Horner’s Corner
- 2 Tablespoons prepared mustard
- 3 cloves garlic, minced
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- salt and pepper
Brush vegetables with olive oil, salt and pepper and grill until nicely charred, Potatoes will take the longest (20-25 minutes) and asparagus or green beans will be fastest. Set aside.
If using smoked trout or salmon, de-bone carefully being sure to remove all the tiny bones. Remove skin and crumble with hands. OR if you are choosing to use fresh fish, brush fish with oil, salt and pepper and grill over high flame-about 8 minutes per side. It should be thoroughly cooked, but not overcooked and tough. Set aside.
Allow these ingredients to cool. To prepare salad, place greens on plate, arrange vegetables on top of greens, sprinkle with capers or pickled vegetables, boiled eggs, sliced onion and basil and pour dressing on top. Alternately, dress greens before plating, then pour lightly over vegetables.