Make the elements of this salad in stages, if you wish, then put them all together for a leisurely meal
When Brandon Winn took over the kitchen at Kansas City’s Webster House last year, he had an enviable task—keeping familiar favorites on the menu while putting on his own “seasonal American” spin. To that end, he says, “We try to do justice to the people who grow the food and also learn from them.” Whenever possible, Winn and his chefs visit local farms.
Winn also emphasizes Sunday brunch. “Brunch is the one meal of the week when you can really kick back with family and friends and just take it easy,” he says. Winn makes his own corned beef for hash and makes English muffins from scratch.
In his springtime salad perfect for a lazy weekend, Winn features trout from Troutdale Farm in Gravois Mill, Missouri, which he brines and smokes in-house. Cured radishes add pops of color. Grilled organic asparagus from Wood Mood Garden in Higginsville, Missouri, and rye croutons complete the dish.
1½ cups crème fraiche
½ cup minced chives
2 Tbsp. whole grain Dijon mustard
Zest of one lemon
8-10 ounces smoked trout filets
Kosher salt and freshly ground black pepper
8 ounces grilled asparagus
1/4 cup fresh lemon juice
2 Tbsp. honey
1 Tbsp. kosher salt
1 pinch Aleppo pepper flakes
2 ounces radishes, trimmed and cut into ¼-inch slices
1 cup mustard greens
1 cup spring onions, chopped
1 cup pecorino romano, shredded
2 Tbsp. roasted garlic
1 Tbsp. honey
½ cup Missouri pecans
1 cup extra-virgin olive oil
Mix the crème fraiche, chives, mustard and lemon zest thoroughly in a bowl and then gently fold in trout so there are some larger chunks. Season to taste, cover and chill until ready to serve.
Stir the lemon juice, honey, salt, and Aleppo pepper in a bowl. Toss the radishes in the mixture and allow to cure for at least 1 hour. Reserve.
For the Spring Pesto, bring a small pot of water to a boil with a pinch of salt and submerge mustard greens and spring onions for 10 seconds (reserve water for asparagus). Remove with a slotted spoon and place in a bowl of ice water. Remove with a slotted spoon, drain well, and chop roughly. Place greens, onions, cheese, roasted garlic, honey, pecans and half the oil in a food processor. While the machine is running, add the remaining oil in a steady stream until you have a smooth paste.
Arrange the trout mixture, cured radishes, pesto, asparagus, and croutons on each plate and serve.