This week's recipe, which was written by Lynne Mullins in Good Living a few weeks ago, is a great example of one of my favourite food concepts, the winter salad. It is also proof that it is possible to get home late from work and (as long as you have had time to pick up the ingredients on the way home) still whip up a fabulous dinner for yourself that tastes a lot better than take away. It combines many of my favourite salad components, except potato, although now that I re-examine it I think potato would go very well in it. I made this while I was also cooking up some sweet onions and some chocolate truffles to give to my Mum, it is that easy.
Have a lovely week, lots of love, Jane xx
Ocean trout winter salad
What you need:
- 500g cooked ocean trout fillets, skinned, boned and flaked (just throw in a 180 oven for about 15 minutes or until cooked to your liking; allow to cool a little as you don't want the fish to be hot in the salad)
- 1 red grapefruit, peeled and segmented
- 1 bulb fennel, halved, cored and thinly sliced
- 1 avocado, peeled and sliced
- 1/2 bunch watercress, leaves picked
- 1/3 cup light tasting oil
- 2 tablespoons fresh orange juice
- 1 teaspoon lemon juice
- A pinch of sugar
- Sea salt and freshly ground pepper
What you do:
- Gently combine the trout, grapefruit, fennel, avocado and watercress in a large bowl.
- To make the dressing, whisk together the oil, juices, sugar, salt and pepper. I usually find the quantity of dressing given in a recipe is way too much and so it was with this one, so I actually halved the quantities and it was just fine. Up to you.
- Pour the dressing over the salad and toss gently.
- You can top the salad with some salmon roe if you wish.