Recipe: <!-- -->Smoked Trout and Asparagus Salad with Lemon-Chive Vinaigrette<!-- --> | Whole Foods
A poached egg perched on a bed of mixed lettuces, toasted croutons, spring asparagus and rich trout makes a delightful weekend brunch salad or a weeknight meal. Don't be intimidated by the many...
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Ingredients
- 3 tablespoons champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1 small shallot, finely chopped
- 1 teaspoon lemon zest
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon chopped fresh dill
- 2 teaspoons chopped fresh chives, divided
- 1/2 cup extra-virgin olive oil
- 6 slices brioche bread, crusts trimmed, cubed
- 2 pounds (about 2 bunches) asparagus, woody ends snapped off and discarded
- 1 small head frisée lettuce, cored, washed and torn into bite-sized pieces
- 4 cups mixed baby field greens
- 2 packages (8-ounce) smoked trout
- 6 eggs
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