In this sophisticated dinner salad recipe, tender, new potatoes and early summer arugula add a dynamic duo of creamy and peppery texture and flavor to the smokiness of the trout. You can hard-boil the eggs ahead of time, but in a pinch, just add them into the pot with the cooking potatoes. They're just as tasty served warm in this salad.
To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Serving Size: About 1 1/2 cups
294 calories; protein 16.5g; carbohydrates 18.6g; dietary fiber 1.9g; sugars 1.9g; fat 17.4g; saturated fat 4.5g; cholesterol 199.8mg; vitamin a iu 1142.9IU; vitamin c 10.5mg; folate 69mcg; calcium 107.6mg; iron 2mg; magnesium 43.7mg; potassium 571.7mg; sodium 578mg; thiamin 0.1mg.