GRAPEFRUIT AND SMOKED-TROUT "COBB" SALAD

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Grapefruit and Smoked-Trout

This Grapefruit and Smoked-Trout "Cobb" Salad is equal parts refreshing and satisfying. To cool cooked farro and other grains more quickly, spread them out on a rimmed baking sheet and transfer to refrigerator until cool.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 10

1 grapefruit, halved and thinly sliced, plus 1/4 cup juice
1 shallot, minced (2 tablespoons)
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 cups chopped romaine hearts
2 cups watercress, tough stems removed
3 cups cooked farro
8 ounces smoked trout, flaked (2 cups)
1 ripe avocado, pitted, peeled, and sliced

Steps:

  • For the dressing, whisk together grapefruit juice, shallot, and Dijon; season with salt and pepper. Whisk in oil.
  • Toss lettuces and farro with 1/3 cup dressing and divide among 4 bowls. Top with flaked trout, avocado slices, and grapefruit. Season with pepper, drizzle with more dressing, and serve.

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