This salad is flavor packed with seasoned veggies, smoked fish, hard boiled eggs & an easy homemade dressing

By: Market Chef Jenny Breen



  • 1 bunch garlic scapes
  • 1 red onion, thickly sliced
  • 8 oz. smoked trout or salmon from Star Prairie Trout Farm
  • 6 medium potatoes or sweet potatoes, quartered
  • 4 eggs, hard boiled
  • 1 cup capers, olives, or pickled vegetables from Martha’s Joy (I recommend the spicy Brussels sprouts!)
  • 1/2 to 1 lb salad greens, spinach, and/or arugula (including some Romaine lettuce for sturdy texture
  • 1/4 cup basil leaved, chopped
  • 1 bunch asparagus in spring or 1/2lb green beans in summer
  • Olive oil
  • salt and pepper


  • 1/4 cup maple syrup
  • 1/4 cup prepared mustard
  • 6 cloves garlic, minced
  • 1/4 cup lemon juice
  • salt and pepper


  1. Brush vegetables with olive oil, salt and pepper and grill until nicely charred, Potatoes will take the longest (20-25 minutes) and scapes and asparagus or green beans will be fastest. Set aside.
  2. If using smoked trout or salmon, de-bone carefully being sure to remove all the tiny bones. Remove skin and crumble with hands. OR if you are choosing to use fresh fish, brush fish with oil, salt and pepper and grill over high flame-about 8 minutes per side.  It should be thoroughly cooked, but not overcooked and tough.  Set aside.
  3. Allow these ingredients to cool.  To prepare salad, place greens on plate, arrange vegetables on top of greens, sprinkle with capers and basil and pour dressing on top.  Alternately, dress greens before plating, then pour lightly over vegetables.

Source, image, credits & more information: MillCityFarmersMarket