1. Preheat the oven to 375°F. 2. Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes. 3. Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes. 4. Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds. 5. For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside. 6. Place the frisée and field greens in a large bowl. Add the croutons. 7. Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside. 8. Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer. 9. Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes. 10. Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches. 11. Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water. 12. Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly. 13. Divide among 6 plates. 14. Place a poached egg on top of each salad and garnish with the remaining chopped chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
