Spring Greens and Radish Salad with Mimosa Dressing
This light salad becomes a brunch item with the addition of the mimosa dressing. Pair it with the trout or corned beef recipe to complete your brunch menu.
Fish sometimes is overlooked for a brunch dish. We used local NC trout, but grouper, snapper, catfish, or tilapia would work as well. If you are pressed for time the dish is very good without the sauce.
Ingredients
For the Sauce
- 3 cloves garlic, minced
- 4 strips bacon, cut into small strips and render, fat reserved
- 10 ounces red or yellow pearl onions, stemmed, blanched, peeled
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 3½ cups milk
- 1½ cups green peas
- Salt, freshly ground pepper, and hot sauce, to taste
- Lemon juice, to taste
- Carbonara sauce
Pan Seared Trout
- Vegetable oil
- 4 7-9 ounce Sunburst Farms trout fillets
- 1 cup all-purpose flour
- ¼ cup fine grind cornmeal
- Salt and freshly ground pepper, to taste
Poached egg
- 4 farm fresh eggs, cracked into individual ramekins6 cups water
- ¼ cup white vinegar
Grits
- 1 cup coarse ground grits, we used Muddy Dog Roasted Corn Grits
- 4 cups water
- 2 tablespoons butter
- Salt and freshly ground pepper, to taste
Preparation
In a large skillet, cook bacon until browned. Remove from the pan to a plate lined with paper towels.
Add 1 tablespoon of butter and cook onions over medium low heat until golden brown, add garlic and bacon back to pan. Stir in flour and cook for about 2 minutes or until thick and smooth. Gradually add milk while whisking. Reduce heat to medium low heat and allow to thicken. Then add green peas, season with salt, freshly ground pepper, hot sauce, and fresh lemon juice to taste.
Pan Seared Trout
Heat a large cast iron skillet with about ½ inch oil in it to medium high heat. Combine flour and cornmeal. Dredge fish in flour and cornmeal mixture and pan sear in hot oil about 2 to 3 minutes on each side, or until fish is crispy on the outside.
Poached egg
Mix water and vinegar together and bring water to just under a simmer. Carefully place eggs 2 at a time until set, about 4 to 5 minutes. Remove eggs with a slotted spoon and serve.
Grits
Bring water to boil, whisk in grits. Reduce heat to low and cover. Simmer for 1 hour, stirring often. If the grits get too stiff, just add water, ¼ cup at a time until done.
Makes 4 servings
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