trout-watercress-apple-salad.json

{
    "directions": [
        "Using a fork, flake trout into 1-inch pieces.",
        "Trim the coarse stem ends from the watercress and separate into medium-size sprigs.",
        "In a bowl, toss together the trout, watercress and apples. Drizzle with the grapeseed oil and lemon juice, sprinkle with the lemon zest and toss well. Transfer to a platter and serve immediately. Serves 4 to 6.",
        "Adapted from Williams-Sonoma",
        "Cooking for Friends,",
        "by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008)."
    ],
    "ingredients": [
        "3/4 lb. smoked trout fillets",
        "2 bunches watercress (about 3 cups tightly packed)",
        "2 Fuji or Gala apples, halved, cored and sliced 1/4 inch thick",
        "1/4 cup grapeseed oil",
        "2 Tbs. fresh lemon juice",
        "2 tsp. grated lemon zest"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Trout, Watercress and Apple Salad",
    "url": "http://www.williams-sonoma.com/recipe/trout-watercress-apple-salad.html"
}