We asked the team at Minnow to share a favorite salad recipe using our beans and their tinned seafood, and they generously shared not one, but two! One vinaigrette, two very different salads. Genius. Recipe and photo by Gillian Graham, chef/partner of Hart's and The Fly.
Check out the second recipe here: Weeknight Nicoise Salad.
Yogurt vinaigrette:
2 tablespoons greek yogurt
2 tablespoons white wine vinegar
2 tablespoons mustard
4 tablespoons olive oil
1 teaspoon honey
Salt to taste
For each salad serving:
3 filets of Minnow smoked trout
1/2 cup cooked Rancho Gordo California Corona or Royal Corona beans, with some cooking liquid
1/4 cup frozen English peas
Yogurt vinaigrette
Course salt
Squeeze of lemon
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First, make the vinaigrette: in a small bowl, whisk together the yogurt, vinegar, mustard, olive oil, honey, and salt.
- For each salad serving: In a pan, heat the beans in their cooking liquid with the frozen English peas until the beans are warm and the peas are thawed.
- Place the trout filets on a plate and spoon the warm beans and peas on top. Dress with a few pools of yogurt vinaigrette over the plate. Finish with crunchy salt and a squeeze of fresh lemon.