Smoked Trout and Asparagus Salad

Ingredients

For the Salad

• 6 slices brioche bread, crust trimmed, cubed
• 2 lbs asparagus, woody ends snapped off and discarded (about 2 bunches)
• 1 small frisee, cored, washed and torn into bite-sized pieces
• 4 cups mixed baby greens
• 1 lb smoked trout
• 6 eggs

For the Vinaigrette

• 3 tablespoons champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1 teaspoon shallot, minced
• 1 teaspoon lemon zest
• 3/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon fresh dill, chopped
• 2 teaspoons fresh chives, chopped, divided
• 1/2 cup olive oil

Directions

1. 1

   Preheat the oven to 375°F.

2. 2

   Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.

3. 3

   Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.

4. 4

   Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.

5. 5

   For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.

6. 6

   Place the frisée and field greens in a large bowl. Add the croutons.

7. 7

   Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.

8. 8

   Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.

9. 9

   Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.

10. 10

    Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.

11. 11

    Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.

12. 12

    Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.

13. 13

    Divide among 6 plates.

14. 14

    Place a poached egg on top of each salad and garnish with the remaining chopped chives.