Cuban bread is a white bread similar to French and Italian bread, but it has lard in it, making it extra flavorful. If you can’t find it, go for a soft loaf that doesn’t have a thick crust. You’ll turn the torn pieces into toasted bread crumbs and toss with greens, roasted beets, a fresh dill-horseradish vinaigrette, and smoked trout. If you can find pre-cooked beets at your supermarket, you can skip the roasting and just slice those up. They’re more expensive than roasting your own, but sometimes convenience is worth a little extra cost.
2 medium golden or red beets, peeled and halved
1 ounce French bread, torn into small pieces (about 1 cup)
1½ teaspoon grated lemon zest
2 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
½ cup sour cream
2 tablespoon chopped fresh dill, plus more for garnish
2 tablespoons water
1 tablespoon apple cider vinegar
1 tablespoon prepared horseradish
5 ounces mixed baby greens
8 ounces smoked trout, broken into small pieces
Sat fat 4.50g
How to Make It
Preheat oven to 450°F.
Wrap beet halves in a double layer of aluminum foil and roast on a baking sheet until tender, 25 to 30 minutes. Remove from foil, and let stand until cool enough to handle, then cut into wedges.
Meanwhile, toss together bread, zest, 1 tablespoon oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet, then spread in a single layer. Bake until lightly golden, about 5 minutes. Remove from oven; set aside.
Whisk together sour cream, dill, water, vinegar, horseradish, and remaining 1 tablespoon oil and ¾ teaspoon each salt and pepper in a small bowl. Arrange greens, trout, sliced beets, and croutons on a large platter. Drizzle with ½ cup dressing. Garnish with additional chopped dill and serve with remaining dressing.
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