Beet Salad with Smoked Trout

Name: Beet Salad with Smoked Trout
Yield: 6
Ingredients: For the dressing; 1/2 cup finely chopped scallions; 1/2 cup olive oil (120 ml); 1 teaspoon salt; 3 cups rice vinegar or white wine (720 ml); 1/4 cup grated ginger (45 g); 2 tablespoons mustard seeds; 1 tablespoon anise or sweet fennel seeds (optional); 1 tablespoon ground cumin; 4 cups water (960 ml); 2 large beets (550 g), peeled and thinly sliced; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1/2 teaspoon salt or to taste; 400 g smoked trout, skin removed and cut into flakes; 4 cups chopped kale; 2 tablespoons grated lemon zest

1
For the dressing
2
1/2 cup finely chopped scallions
3
1/2 cup olive oil (120 ml)
4
1 teaspoon salt
5
3 cups rice vinegar or white wine (720 ml)
6
1/4 cup grated ginger (45 g)
7
2 tablespoons mustard seeds
8
1 tablespoon anise or sweet fennel seeds (optional)
9
1 tablespoon ground cumin
10
4 cups water (960 ml)
11
2 large beets (550 g), peeled and thinly sliced
12
1 tablespoon lemon juice
13
1 tablespoon olive oil
14
1/2 teaspoon salt or to taste
15
400 g smoked trout, skin removed and cut into flakes
16
4 cups chopped kale
17
2 tablespoons grated lemon zest

Ingredients

1
For the dressing
2
1/2 cup finely chopped scallions
3
1/2 cup olive oil (120 ml)
4
1 teaspoon salt
5
3 cups rice vinegar or white wine (720 ml)
6
1/4 cup grated ginger (45 g)
7
2 tablespoons mustard seeds
8
1 tablespoon anise or sweet fennel seeds (optional)
9
1 tablespoon ground cumin
10
4 cups water (960 ml)
11
2 large beets (550 g), peeled and thinly sliced
12
1 tablespoon lemon juice
13
1 tablespoon olive oil
14
1/2 teaspoon salt or to taste
15
400 g smoked trout, skin removed and cut into flakes
16
4 cups chopped kale
17
2 tablespoons grated lemon zest

Directions

1
Make the dressing: in a blender, blend scallions and olive oil until smooth (about 1 minute)
2
Season with salt, mix well, and place in a small bowl
3
Cover and refrigerate
4
In a medium saucepan, non-stick, combine vinegar, ginger, mustard seeds, anise, cumin, and water
5
Bring to a boil over high heat and reduce the liquid by half (about 10 minutes)
6
Add the beets and lower the heat
7
Simmer until the beets are tender (about 30 minutes)
8
Remove 2 tablespoons of the saucepan liquid and place in a small bowl
9
Add lemon juice to this liquid and reserve
10
Prepare a grill pan brushed with olive oil over low heat
11
Drain the beets from the cooking liquid and pat dry with paper towels
12
Baste each slice with olive oil and grill both sides until slightly toasted (about 2 minutes per side)
13
Transfer to a large plate, season with salt
14
Arrange smoked trout on top and drizzle with beet dressing
15
Arrange kale in the center of the plate and dress with the scallion mixture
16
Dust with lemon zest
17
Serve immediately
18
349 calories per serving