Radish, Turnip, and Smoked Trout Salad with Wasabi Vinaigrette
From Fair Share Coalition’s Farm-Fresh and Fast cookbook
- 1 head lettuce, leaves torn
- 4 radishes, halved and sliced
- 1 turnip, peeled, quartered, and thinly sliced
- 4 ounces smoked trout
- 2 teaspoons wasabi powder
- 2 teaspoons water
- 1 Tablespoon minced garlic scapes
- 1½ Tablespoons honey
- 1½ Tablespoons rice vinegar
- 1 Tablespoon soy sauce or tamari
- 1/3 cup orange juice
- ¼ cup toasted sesame oil
- 1 Tablespoon sesame seeds, toasted
Toss the lettuce, radishes, and turnip together in a salad bowl. Remove the trout flesh from the skin and crumble into the salad bowl. In a small bowl, make a dressing: whisk together the wasabi powder and water; stir in the garlic scapes, honey, vinegar, and soy sauce; add the orange juice and stir well; and slowly pour in the sesame oil in a steady stream, whisking constantly. Pour the desired amount of dressing over the salad, toss well, and sprinkle with sesame seeds.