- 5 or 6 C bibb, spinach or romaine lettuce
- 8-10 small red potatoes, boiled and quartered
- 1/2 lb haricot vert or green beans, steamed until tender
- 1 – 1 1/2 lb smoked trout
- 1/2 lb ripe tomatoes, quartered
- 1/3 C Kalamata olives (pitted)
- 4 hard boiled eggs (peeled and cut into 1/8ths)
- 4-5 fresh basil leaves
- Lemon Vinaigrette (recipe follows)
- On 4 plates evenly distribute greens of choice
- All remaining items will be evenly divided among four plates but arrange in sections, for example, all potatoes together on greens, then green beans lined up next to potatoes etc.
- Tear basil leaves and sprinkle over the top.
- Drizzle vinaigrette over top and serve.
Lemon Vinaigrette
- 1/2 C. Extra Virgin Olive Oil
- 2 Tb fresh squeezed lemon juice
- 1/2 tsp. Dijon mustard
- 1 minced garlic clove
- 1 Tb small capers – rinsed
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Place all ingredients in jar with tight fitting lid. Shake until well blended.