Smoked Trout and Green Tomato Salad
Smoked Georgia trout, green tomatoes, Vidalia onions, bacon and aged Gouda make this summer salad smoky, tangy, and satisfying.
Equipment
- cast iron skillet or grill
Ingredients
- 2 slices thick bacon cut into small strips
- 1 Vidalia onion ½ inch slices
- 1 green tomato ½ inch slices
- 1 roasted pepper red, yellow or orange, sliced into bite sized pieces
- 1 small head lettuce washed and chopped
- ½ cup Roasted Tomato Dressing
- 1 fillet smoked Georgia trout about 6 ounces
- ½ cup aged Gouda crumbled
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Place 2 slices of bacon cut into small strips into a small, cold skillet. Turn the heat to medium, and cook until the bacon is crispy and the fat is rendered, stirring occasionally, about 12 minutes. Drain the fat and put the bacon on a paper towel. Reserve the fat for another use, if desired.
- Heat a large cast iron skillet on medium high heat. Slice a Vidalia onion into ½ inch slices, and cook in a single layer on both sides until slightly charred, about 3 minutes per side, no need for oil. Place in a metal or glass bowl and cover with a lid, allowing to steam while you cook the other vegetables.
- Repeat the process with a green tomato sliced into ½ inch thick pieces.
- Mix together in a large bowl: Cut the grilled onions and tomato into bite size chunks. Slice a roasted pepper into bite size pieces. Add a small head of washed and chopped lettuce to the bowl and dress with ⅓ of a cup of the Roasted Tomato Dressing, and add the rest if desired. Season to taste with sea salt and freshly cracked black pepper. Garnish with a crumbled fillet of smoked trout (skin removed) and ½ cup crumbled aged Gouda cheese.