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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
By replacing anchovies with Scout Trout, we’ve taken this classic salad out of the ocean and down to the river. Eat it with some crusty garlic bread and a glass of chilled Chardonnay.
—Scout
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Ingredients
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1
head of romaine lettuce
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1/2 cup
croutons
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100 grams
double smoked bacon
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4
egg yolks
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1 liter
olive oil
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2 tablespoons
dijon mustard
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1
lemon (zest & juice)
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1 cup
parmesan
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2
tins of Scout's Rainbow Trout
Directions
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Combine your egg yolks, lemon zest, lemon juice and parmesan, and blend on medium for 2 minutes.
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Begin to drizzle oil in your running blender, until your dressing becomes thick and emulsified. Set aside.
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Cut your bacon into bite-sized pieces.
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In a medium frying pan, render the fat out of your bacon.
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Roughly chop your romaine lettuce, and toss in a bowl with bacon and half a cup of dressing.
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Top with Scout Trout, a squeeze of lemon and a touch of parmesan.
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