Smoked Trout And Apple Salad With Polenta Croutons
This delightful salad combines the earthy crunch of polenta croutons with the sweetness of Gala or Fuji apples, the smoky richness of trout, and the delicate freshness of mâche leaves. Topped with coarsely chopped walnuts, this salad offers a wonderful balance of flavors and textures in every bite. Drizzled with a zesty mayonnaise dressing and finished with fresh chives, this salad is perfect for a satisfying and unique meal.
— Constant Cookbook
Ingredients
- 2 cups instant polenta
- 4 Tbs. (1/2 stick) unsalted butter
- 2/3 cup grated Parmigiano-Reggiano cheese
- 2 Tbs. grapeseed oil
- 2 small Gala or Fuji apples, cored and thinly sliced
- 1/2 lb. smoked trout, skin and bones removed, flaked with a fork
- 4 cups loosely packed mâche
- 3/4 cup coarsely chopped walnuts
- 1/4 cup mayonnaise
- 1 Tbs. fresh lemon juice
- 1/4 tsp. salt
- Freshly ground pepper, to taste
- 2 Tbs. minced fresh chives
Instructions
- To make the polenta croutons, in a large, heavy saucepan, cook the polenta according to the package instructions. Remove from the heat and vigorously stir in the butter and cheese until evenly distributed. Quickly rinse a 12-by-17-inch rimmed baking sheet with cold water and shake it dry. Immediately mound the polenta in the pan and, working quickly and using a spatula repeatedly dipped in hot water, spread the polenta in an even layer about 1/2 inch thick. Cover with a kitchen towel and let stand for at least 1 hour at room temperature, or refrigerate for up to 24 hours. Bring the chilled polenta to room temperature for about 1 hour before serving. Cut the polenta into 1/2-inch cubes.
- In a fry pan over medium-high heat, warm the oil. Working in batches as needed to avoid crowding, add the polenta cubes and sauté until lightly browned on all sides. Transfer to paper towels to drain.
- Arrange the apples on a platter. Scatter with the trout, mâche, walnuts and polenta croutons. In a small bowl, stir together the mayonnaise, lemon juice, salt and pepper. Drizzle the dressing over the salad, scatter with the chives and a grinding of pepper and serve immediately. Serves 10 to 12.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
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