Milady, in the always poetic words of Tom Haverford, those are some professional-ass cinnamon buns right there. If I lived in Portland, I would have called dibs on one of the giant rolls and raced straightaway to your house.
Whenever I discover a salad that I really love, I will make and eat that salad for days, weeks on end. Last winter I consumed a truly unbelievable amount of roasted kale salad with ricotta salata and toasted almond slivers. And there was that one summer during law school when I became 100% fixated on an arugula salad with pears, avocado, pistachios and goat cheese. I brought the pear and avocado salad to work for lunch so frequently that it prompted a fellow intern to inquire if I was sick of it yet. When I replied that I wasn’t, he said, “I’m kind of sick of just watching you eat that salad,” and the other interns nodded in solemn agreement. But it was so good!
As is this arugula salad with smoked trout and roasted potatoes, topped with a soft-boiled egg. I’ve had this salad at a couple different places here in San Francisco, and what I instantly liked about it when I first had it was that it's both light and substantial at the same time. The arugula is so refreshing and nutritious, while the smoked trout, roasted potatoes, and soft-boiled egg provide the heft needed to make this salad satisfying enough to stand on its own as a meal. The roasted potatoes and the egg also lend a little warmth to the whole thing so that it’s still cozy enough to eat as the days get cooler.
P.S. Alyna, get yourself to a Trader Joe's immediately, if not sooner, for a box of mini ginger pumpkin ice cream sandwiches. PARADISE. I honestly don't think anyone does fall snacks as well as Trader Joe's, which reminds me that it's almost time to start buying Dark Chocolate Triple Ginger Cookies on an every-other-grocery-trip basis.
Arugula Salad with Smoked Trout and Roasted Potatoes + Crème Fraîche Vinaigrette
This recipe can serve one as a big dinner salad, or two as a starter -- just make sure everyone gets her own soft-boiled egg!
For the Salad
1 cup diced potatoes
2 1/2 cups baby arugula
1/2 cup flaked smoke trout
Roast the diced potatoes with a bit of olive oil and black pepper in the oven at 425 degrees F for 25 to 30 minutes until fork tender. While the potatoes are roasting, you can throw together the crème fraîche vinaigrette, recipe below.
Once the potatoes are done roasting, let them cool for a bit. Once cool enough to handle, combine the roasted potatoes, arugula, and smoked trout in a large bowl and toss with the desired amount of crème fraîche vinaigrette.
For the soft-boiled egg, bring a medium pot of water to a steady boil. Add egg and cook for exactly 6 minutes, maintaining the heat at a simmer, then drain and rinse egg briefly in cold water. Place soft-boiled egg on top of salad.
Crème Fraîche Vinaigrette
Adapted from Not Without Salt
3 tablespoons olive oil
2 tablespoons crème fraîche
1 tablespoon mirin (or other rice wine vinegar)
1/2 teaspoon honey
2 teaspoons Dijon mustard
Salt and pepper to taste
Stir all ingredients together. Taste and adjust seasonings to your preference (though when adding salt, keep in mind that smoked fish is quite salty in the first place). Vinaigrette will keep in the fridge for a few days.