Dressing
4 teaspoons white wine vinegar
3 teaspoons fresh lemon juice
2 tablespoons plain yogurt
4 teaspoons minced cilantro
Salt and pepper to taste
Dash cayenne pepper
4 teaspoons white wine vinegar
3 teaspoons fresh lemon juice
2 tablespoons plain yogurt
4 teaspoons minced cilantro
Salt and pepper to taste
Dash cayenne pepper
1/2 cup olive oil
Salad
1 head romaine lettuce
1/3 to 1/2 pound smoked trout, flaked into bite-sized pieces
1/2 pint dry-cured olives, pitted
1 cup canned chickpeas, drained and rinsed
1/2 red onion, sliced paper thin
Salad
1 head romaine lettuce
1/3 to 1/2 pound smoked trout, flaked into bite-sized pieces
1/2 pint dry-cured olives, pitted
1 cup canned chickpeas, drained and rinsed
1/2 red onion, sliced paper thin
Procedure
Mix together vinegar, lemon juice, yogurt, cilantro, salt, pepper and cayenne.
Set aside at room temperature.
Trim off 2 inches of dark bitter green at leafy end of lettuce. Slice remaining inner leaves into 2~inch pieces. Discard stem ends. Wash and pat dry leaves. Place in a large bowl with other salad ingredients.
Whisk olive oil into vinegar mixture; adjust seasoning, making sure there is a good balance of acidity and oil.
Toss salad in dressing.
Serve it with hearty Italian bread.
Serves 4.
Set aside at room temperature.
Trim off 2 inches of dark bitter green at leafy end of lettuce. Slice remaining inner leaves into 2~inch pieces. Discard stem ends. Wash and pat dry leaves. Place in a large bowl with other salad ingredients.
Whisk olive oil into vinegar mixture; adjust seasoning, making sure there is a good balance of acidity and oil.
Toss salad in dressing.
Serve it with hearty Italian bread.
Serves 4.
