- 200g green beans, trimmed
- 1 head romaine lettuce, leaves separated and torn if large
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- 250g hot-smoked trout
Farmed rainbow trout has pretty, spotty skin…
- 50g ready-made croûtons
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp wholegrain mustard
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Cook the green beans in a small pan of boiling salted water for 3-4 mins, until just tender. Drain and refresh under cold running water. Transfer to a serving bowl, add the lettuce, trout and croutons.
Whisk the oil with the mustard and lemon zest and juice. Season and drizzle over the salad. Gently toss to coat and serve straight away.
Make your own croutonsCut half a ciabatta loaf into bite-size pieces. Arrange in a single layer on a baking sheet and drizzle with a little olive oil. Season with salt and pepper and bake at 190C/170C fan/gas 5 for 15 mins.