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Little Gem and Smoked Trout Salad With Potatoes and Buttermilk Dressing
20 Min
Serves 2
☆☆☆☆☆
No Ratings
1 Tbsp Chopped Dill
1 Tbsp Minced Chives
1 clove Garlic, minced
1 tsp Lemon Zest
2 Heads Little Gem Lettuce, washed
2 Tbsp Lemon Juice
2 oz Smoked Trout, torn into small pieces
Parmesan Shavings, for topping
¼ cup Buttermilk
¼ tsp Black Pepper
½ cup Mayonnaise
½ lb Fingerling or Small Potatoes
½ tsp Sea Salt
Bring small pot salted water to boil. Add potatoes and cook until easily pierced with fork. Then, set aside. When cool enough to handle, cut in half.
Combine minced garlic, lemon zest, lemon juice, mayonnaise, sea salt, black pepper, and buttermilk in small bowl. Whisk to combine.
Stir in fresh herbs and taste dressing. Adjust seasonings as necessary.
Tear Little Gems into bite-size pieces. Combine lettuce and potatoes, top with smoked trout, and drizzle with dressing. Top with parmesan shavings; and serve.
