Organic Mixed Baby Lettuces Recipe

Prepare and dress lettuces

Gently rinse the mixed baby lettuces in cold water, spin or pat dry thoroughly so leaves are not waterlogged. Place lettuces in a large salad bowl. Sprinkle the finely chopped fresh herbs over the greens.

Just before serving, toss lettuces with 1 tablespoon extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep the dressed salad lightly covered at room temperature if assembling crostini first.

Emulsify vinaigrette

In a small bowl or jar combine 1 tsp Dijon mustard, 1 tsp whole-grain mustard, 2 tbs white wine vinegar, 1 tsp honey and the finely minced shallot. Whisk together until smooth.

Slowly drizzle in 5 tbs extra-virgin olive oil while continuously whisking (or cap jar and shake vigorously) to form a smooth emulsion. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as desired. Set aside at room temperature. Use vinaigrette to lightly dress the salad or to drizzle over crostini as desired (reserve a small amount for crostini if you like).

Prepare crostini slices

Preheat the oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12–14 slices, about 1/2 inch thick. Brush each slice lightly with olive oil on one side and lay oil-side up on a baking sheet. Toast in the oven for 6–8 minutes until edges are golden and crisp. Remove and cool slightly.

Make trout topping

In a small bowl, combine the softened cream cheese (4 oz) with the lemon zest, chopped capers (if using), and a pinch of flaky sea salt and black pepper. Fold in the flaked smoked trout (6 oz) gently so the fish remains in small flakes but is evenly distributed.

Spread about 1 tsp of softened unsalted butter on the warm crostini slices if you prefer extra richness, then spread about 1 level tablespoon of the trout-cream cheese mixture on each toasted slice. Arrange crostini on a platter. Garnish each with a small sprig of dill or a few microgreens. If you like, finish with a light drizzle of reserved mustard vinaigrette and a tiny pinch of flaky sea salt.

Plate salad and crostini

If the salad was not yet dressed with the mustard vinaigrette, drizzle 2–3 tablespoons of the vinaigrette over the dressed lettuces in the bowl and toss gently to coat. Transfer the salad to individual plates or a shared platter.

Arrange 6–8 crostini per 2 servings around or alongside the salad. Sprinkle a final pinch (about 1/4 tsp total) of flaky sea salt and 1/4 tsp freshly ground black pepper over the crostini and a light squeeze of lemon over the trout if desired. Serve immediately while crostini are crisp and salad is fresh.