Photo: Jennifer Causey; Styling: Missie Neville Crawford
Layering the elements of this flavor-bomb salad guarantees even distribution in every bite and makes for a lovely platter.
Serves 4 (serving size: about 2 cups salad and 1 tablespoon dressing)
1. Preheat oven to 350°.
2. Place bread in a bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Spread bread cubes in a single layer on a rimmed baking sheet; bake at 350° for 10 to 12 minutes or until cubes are crisp and toasted. Set croutons aside.
3. Combine remaining 3 tablespoons oil, lemon juice, horseradish, and mustard in a bowl, stirring with a whisk. Combine quinoa and 1 tablespoon oil mixture in a bowl; toss.
4. Arrange half of salad greens on a large serving platter. Sprinkle quinoa mixture over greens, and top evenly with remaining greens. Break trout into pieces; arrange trout over salad. Top with beets and croutons; drizzle with remaining oil mixture.