2 small heads Boston lettuce, cleaned
4 beets, cooked, peeled, and sliced
2 oz French beans, cooked for 30
seconds then put into ice water
6 oz smoked trout, in pieces
fresh dill
salt & pepper, to taste
Dressing:
1 cup Greek yogurt
juice from
1⁄
2 a lemon
1 tablespoon dill, chopped
1. Place lettuce, beets, beans, trout, and
dill on plates.
2. Sprinkle with some salt
and pepper.
3. In a small bowl, whisk
together yogurt and lemon juice, and
sprinkle chopped dill on top.
4. Season
the mixture with salt and pepper.
5. Serve the salad with the dressing,
some good bread, and a glass of dry
white wine.
