• 1 Head Romaine Lettuce, cut into 1-inch thick strips
• 1 Package Haricots Verts or other long green beans
• 4 Small or 2 large Waxy Potatoes
• 4 Hard Boiled Eggs, quartered
• ¼ Cup Pitted Kalamata Olives
• Dressing (recipe below)
Fill a medium saucepan with water, bring to a boil. Salt the water. Drop haricots verts in boiling water for about one minute, then shock in an ice water bath. Remove once cooled and let dry on a clean kitchen towel. Boil potatoes in salted water until just tender, cut into chunks or slices. Toss haricots verts in dressing and place on grill until they achieve a little char on the outside. Toss the lettuce in the vinaigrette, top with haricots verts, eggs, potatoes, olives, and a steak of “Lemon Pepper” Steelhead Trout.
• ¼ Cup Canola Oil
• ¼ Cup Red Wine Vinegar
• Juice of 1/2 Lemon
• 1 Tbsp. Minced Shallots
• 1 Clove Minced Garlic
• 2 tsp. Sugar
• Salt & Pepper to taste
Mix vinegar, lemon juice, garlic, shallots, sugar in shallow bowl. Slowly whisk in oil. Add salt and pepper. Taste and adjust seasonings.