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Serves : 4

A profusion of complementary ingredients makes a marvelous salad of many flavors and textures. To save time, replace the spinach with 6 ounces of the prewashed mix of greens, labeled mesclun, now available in many supermarkets.    Amazing Seafood Recipes  

How to Make It

Step 1    

In a medium frying pan, toast the pecans over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for about 8 minutes.

Step 2    

If using whole trout, remove the skin and lift each fillet off the bone. Break the fillets into 1-inch chunks.

Step 3    

In a large bowl, combine the trout with the pecans, spinach, cabbage, Belgian endive, apples, onion, and parsley. Add the vinaigrette and toss.

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