Salad with trout and anchovy dressing

Name: salad with trout and anchovy dressing
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Dutch
Ingredients: toe garlic pressed; tray basil (a 15 g), only the leaves; tin can anchovy fillets a 46 g; 2 el extra virgin olive oil; 1 el White wine vinegar; 250 g green asparagus; bag lamb's lettuce a 75 g; bag arugula lettuce, a 40 g, organic; 1 package smoked trout fillet (125 g), in pieces

A tasty Dutch recipe. The starter contains the following ingredients: fish, garlic (squeezed), basil ((a 15 g), only the leaves), anchovy fillets (a 46 g), extra virgin olive oil, white wine vinegar, green asparagus, lamb's lettuce (a 75 g), arugula (lettuce, a 40 g, organic), smoked trout fillet ((125 g) and in pieces).

Ingredients

Kitchen Stuff

mortar

Directions

Grind the garlic with the basil and the oil from the anchovy tin finely into the mortar. Add the anchovies and mortar to an even mass. Spoon into a bowl and mix with the olive oil and the vinegar. Season with salt and pepper.
Cut the woody end from the bottom of the asparagus. Boil the asparagus for 5 minutes. Drain, cool and put into a bowl. Add the lamb's lettuce and the rocket. Mix the dressing with the salad, divide the trout into pieces and place on the salad.