A light luncheon favorite, this dressing is as easy to make as it is delicious to eat.
- 3/4 cup olive oil
- 1 teaspoon dried dill
- 3 tablespoons champagne vinegar
- Salt and pepper
- 12 small potatoes, boiled until tender and kept warm
- 1 small red onion, diced
- 1 pound smoked trout, boned and skinned, cut into pieces
- 2 bunches watercress, washed and dried
Warm the oil in a saucepan and, crushing the dill between your fingertips, add it to the warm oil. Add the vinegar, salt and pepper, and whisk together. The dressing can be transferred to a storage container and refrigerated if not being used immediately. It will keep for up to 1 week in the refrigerator. Bring to room temperature before combining with the warm potato mixture.
Combine the potatoes, onion, trout and watercress in a large serving bowl. Pour the dressing over the salad. Stir to mix, breaking up the warm potatoes so that they absorb all of the dressing.
Serve the salad immediately. The salad will serve 6 as a light lunch.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
401 calories; 25g total fat; 45mg cholesterol; 1152mg sodium; 26g carbohydrates; 3g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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