This salad is about surprises from flavors and textures. There is the crunch from the kohlrabi the softness of the trout the velvety of the wielded lettuce and in between you have capers scallions purslane and arugula and if that wasn’t enough the dill and the lime play around withe smokiness of the trout.
This recipe was initially an accident afterwards was replicated under more controlled conditions with some additional ingredients and became a favored of ours.
By now your are probably wondering what was the accident. Well there was a pot luck party for Chloe’s soccer team at a teammate’s house about an hour and a half drive from our house. So I had pledge to bring a smoked trout salad and a couple of my feta spreads.
At the time my smoked trout salad was made with just lettuce, scallions and dill as far as greens go and the dressing that’s in this salad. It was the first time that we were going to that home and we didn’t know the way there, so I set the GPS, but it took as to a bridge that was closed for repairs and we had to detour which added an extra hour to our trip. When we got there I put the spreads and the salad on one of the tables with all the other dishes. To my surprise my salad was looking not like it normally looked the lettuce was completely wilted and looked very sad I was thinking to call call it a failure and remove it from the table but for some reason decide to try it. It tasted delicious so I left it there.
When I went back about 10 minutes later it was all gone and every wanted the recipe. Later on experimented a little on wilting the lettuce and adding a few not wilted greens afterwards and the rest is history.
You can find the recipe on page 77 of our cookbook Sea Salt and Honey.
