Best Bryant Lake Bowl Smoked Trout And Beet Salad With Green Goddess Dressing Recipes

Brussels Sprout and Kale Salad with Green Goddess Dressing image

Provided by Michael Symon : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 cups rustic bread, torn into 1/4-inch pieces
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1 ripe avocado, pit removed and flesh scooped out
2 cloves garlic, sliced
1 cup buttermilk
1/2 cup sour cream
1/4 cup white wine vinegar
1/2 cup finely chopped fresh dill
1/2 cup finely sliced scallion
3 cups shaved Tuscan kale
3 cups shaved Brussels sprouts
1 cup finely grated Parmesan

Steps:

Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you'd like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.

Cucumber, Smoked Trout, and Pickled Beet Salad image

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 7

a 16-ounce jar sliced pickled beets
1/4 cup sour cream
freshly ground black pepper
1 smoked trout fillet, skin and bones discarded and fish broken into 1/2-inch pieces (about 1/2 cup)
1/4 cup fresh small dill sprigs
1 cucumber, quartered lengthwise and cut crosswise into 1/4-inch- thick slices (about 2 cups)
1 small onion, sliced thin (about 1/2 cup)

Steps:

In a sieve set over a bowl drain beets, reserving 1/4 cup juice, and halve beet slices. In a bowl whisk together reserved beet juice and sour cream and season with pepper and salt.
Stir in half of trout, half of dill, beets, cucumber, and onion and season with pepper and salt. Top salad with remaining trout and dill. Chill salad, covered, until cold, about 30 minutes.

Green Goddess Dressing image

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield About 2 cups

Number Of Ingredients 10

1/2 cup plain whole-milk yogurt
1/2 cup mayonnaise
1 tightly packed cup fresh basil leaves
1 tightly packed cup fresh dill, tough stems removed
1 tightly packed cup fresh parsley leaves
1/2 cup fresh chives (about 1 small bunch), roughly chopped
1 clove garlic
1 teaspoon lemon zest, plus 3 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper

Steps:

Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.