TC Recipe: Smoked Trout & Baby Spinach Salad with strawberry vinaigrette & 2006 Craftsman Series Vin Gris

May 21 2007

By James Orr
Suggested Pairing: 2006 Craftsman Series Vin Gris
Serves 2 as an entrée or 4 as an appetizer

Salad Ingredients & Preparation

  • 1 lb smoked trout (check for bones and break into pieces)
  • Baby spinach (washed and de-stemmed)
  • Spring radishes (washed and sliced)
  • 6 shallots (toss in olive oil, salt and pepper. Roast in 400 oven for 15-20 min until soft and have begun to color. Allow to cool then julienne.)
  • 24 cherry tomatoes, I prefer a mix of yellow and red (wash, toss in olive oil, salt and pepper.

Before serving salad roast tomatoes for 5min or less. They should just be beginning to blister. Toss gently in 2tsp of balsamic vinegar and serve tomatoes warm over tossed salad.

Vinaigrette Ingredients & Preparation

  • 1 pint of strawberries (washed and hulled. The berries are the most important ingredient in this dish, they should be sweet! Buy local, in-season berries, however if you must, you can add some sugar to the berries to bring up their sweetness.)
  • 2 Tablespoons champagne vinegar
  • 2 teaspoons lemon juice
  • 1 cup of grapeseed oil or a very light flavored olive oil

Place berries, vinegar, and lemon juice in a cuisinart (or similar appliance) and process until smooth. Place mixture into strainer to remove seeds and pulp then return to the cuisinart. While cuisinart is running, slowly add oil to emulsify mixture. When all the oil is added, add salt and pepper to taste.

Toss spinach, trout, radishes, and shallots with the vinaigrette. Top with the roasted cherry tomatoes and serve. This makes a great salad to start off a BBQ or to take on a picnic.

Smoked Trout & Baby Spinach Salad with strawberry vinaigrette

By Chef James Orr
Suggested Pairing: 2006 Craftsman Series Vin Gris
Serves 2 as an entrée or 4 as an appetizer

Salad Ingredients & Preparation

  • 1 lb smoked trout (check for bones and break into pieces)
  • Baby spinach (washed and de-stemmed)
  • Spring radishes (washed and sliced)
  • 6 shallots (toss in olive oil, salt and pepper. Roast in 400 oven for 15-20 min until soft and have begun to color. Allow to cool then julienne.)
  • 24 cherry tomatoes, I prefer a mix of yellow and red (wash, toss in olive oil, salt and pepper.

Before serving salad roast tomatoes for 5min or less. They should just be beginning to blister. Toss gently in 2tsp of balsamic vinegar and serve tomatoes warm over tossed salad.

Vinaigrette Ingredients & Preparation

  • 1 pint of strawberries (washed and hulled. The berries are the most important ingredient in this dish, they should be sweet! Buy local, in-season berries, however if you must, you can add some sugar to the berries to bring up their sweetness.)
  • 2 Tablespoons champagne vinegar
  • 2 teaspoons lemon juice
  • 1 cup of grapeseed oil or a very light flavored olive oil

Place berries, vinegar, and lemon juice in a cuisinart (or similar appliance) and process until smooth. Place mixture into strainer to remove seeds and pulp then return to the cuisinart. While cuisinart is running, slowly add oil to emulsify mixture. When all the oil is added, add salt and pepper to taste.

Toss spinach, trout, radishes, and shallots with the vinaigrette. Top with the roasted cherry tomatoes and serve. This makes a great salad to start off a BBQ or to take on a picnic.