Here is something I never knew about Lorenzo Martone until I shared a summerhouse with him: He is an excellent cook. Every morning, he would come downstairs and throw together some insane egg concoction that would leave me wanting to lick my plate.
In the afternoons, he would whip up some other delicious thing and we would feast and then nap in hammocks (Ah, memories). It was over one of these glorious meals that he first told us his idea for Martone Cycling. He’s such a powerhouse that, in just a few months, he got an entire company up, running, and flourishing. I see his chic bicycles parked around NYC all the time. When I see someone riding by on a Martone bike, I want to run after them and shout “That’s my friend! That’s my friend!”… but that is probably a safety hazard, right?
This recipe is Lorenzo’s go-to meal: Easy, fast, filling, delicious, AND healthy. I also love it because it uses smoked trout instead of tuna. Smoked trout is also great in pasta dishes (I’ll be sharing some ideas on Impatient Foodie). If you’re not into Veganaise, you could attempt to make your own homemade mayo which would be, like, super duper delicious. Obrigada, Lorenzo!
LORENZO MARTONE’S SALAD
3/4 POUND OF SMOKED RAINBOW TROUT (2-3 cans)
4 STALKS FRESH CELERIES, chopped
1 LEMON (SQUEEZED)
1-2 TABLESPOONS OF VEGGENAISE (VEGAN MAYO) OR HAMPTON CREEK MAYO
SALT & PEPPER TO TASTE
- Drain smoked trout and set aside.
- Chop up your celery stalks, set aside.
- Mince chives, set aside.
- Now combine celery, chives, lemon juice, veggenaise, salt and pepper.
- Lastly add in trout and mix gently to coat, but try not to break up the fish too much!