Smoked trout salad with pomegranate molasses tahini vinaigrette

If smoked trout isn’t your thing, this dressing can be put on other things! Highly recommend massaging it into kale along with lots of chopped herbs and toasted sesame seeds.

Serves 2

Vinaigrette

• 2 heaping tablespoons tahini

• 1 1/2 teaspoons pomegranate molasses

• large pinch of salt

• 1/2 teaspoon sumac

• 1/2 teaspoon Aleppo pepper

• 2 teaspoons rice vinegar

• 2 tablespoons water

• 2 tablespoons olive oil

• 1 teaspoon za’atar

Salad + assembly:

• Little gem (2-3 heads), leaves separated OR mixed greens (2 large handfuls)

• 1 smoked trout fillet (~5 oz), skin removed, flaked

• 2 Persian cucumbers, thinly sliced

• 4-5 easter egg radishes, thinly sliced

• 1/4 cup picked herbs of choice (mint and parsley is my choice)

• 2 tablespoons toasted sesame seeds

• Black pepper

• Olive oil

• Lime wedges

In a small bowl, whisk tahini with pomegranate molasses.

Add salt, sumac, Aleppo pepper and rice vinegar. Don’t worry if it seizes up this is normal!

Add 1 tablespoon of water and stir until smooth. Depending on thickness of tahini you may need to add up to 1 more tablespoon water for desired consistency. It should be on the thicker side but still drizzle-able.

Add olive olive in a steady stream whilst whisking. Stir in za’atar. Season with salt to taste.

To assemble salads, divide lettuces amongst two low-sided bowls. Drizzle with tahini dressing. Top with flaked trout, sliced cucumbers and radishes. Top with more dressing to taste.

Garnish each bowl with herbs, toasted sesame seeds, black pepper and a drizzle of olive oil. Serve with lime wedges on the side.