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
salt & pepper, to taste
1 cup Greek yogurt
2 a lemon
1 tablespoon dill, chopped
1. Place lettuce, beets, beans, trout, and
dill on plates.
2. Sprinkle with some salt
3. In a small bowl, whisk
together yogurt and lemon juice, and
sprinkle chopped dill on top.
the mixture with salt and pepper.
5. Serve the salad with the dressing,
some good bread, and a glass of dry