New York Flower Market
Shopping for Flowers and Containers
Post Morning Balthazar Run
I love warm salads and post holidays when everyone is eating well and planning menus for home and tired of all of the eating out this is a perfect time to add them to the mix.
When I was in New York on an initial planning trip with a client this past November, we stayed in Soho 2 blocks from Balthazar the famous French Bistro and Bakery. I went there every morning for my coffee and sometimes an almond croissant before running all over the city meeting with vendors.
On the last day I went for lunch and and had this memorable Warm Salad of Grilled Trout with Walnuts, Spinach and Lentils. I have been making it for lunch or dinner about once a week since.
I have made my own "runway to real way" version to make it easy and fast. So if you want the Balthazar experience use the link above- if you want the "flash in the pan" experience see below.
Warm Trout and Walnut Salad with Pear and Toast Points with White Herb Dip
You will need:
Fresh Spinach
Cooked Lentils- ( about a cup)- one day I was not in the mood for lentils and uses a fresh cut pear and feta.
Walnuts
As Many Trout Filets as you have people :-)
Olive Oil, Old Bay, Dijon, Lemon, Sea Salt and Pepper.
Start boiling your water to cook your lentils.
Pre heat your over to 175.
Spray a cookie sheet with cooking spray and toss on the walnuts, sprinkle with some sea salt.
Get a saute pan super hot. Sprinkle the trout with salt, pepper and lemon.
Sear it until its fully cooked.
While its searing- rinse your spinach and put it in a salad bowl.
Mix a simple dressing...some olive oil, squeeze in lemon juice, salt, pepper and old bay seasoning.
Lightly toss it into your greens.
Put your cooked lentils on a plate with the spinach- take the walnuts from the oven nice and warm and scatter on top.
Put your trout filet on top and serve.
It takes so little time and no measuring. It's as easy as it is SUPER HEALTHY.