Smoked Trout, Grapefruit & Watermelon Radish Salad
from Cookbook Author Laurel MillerServes 4
INGREDIENTS:
For the Vinaigrette
2 T. Champagne vinegar
2 t. finely minced shallot
salt to taste
2 T. lemon juice
1/3 c. extra virgin olive oil, or to taste
For the Salad
5 c. baby arugula or watercress
2 medium pink grapefruit such as Rio Star,or two medium blood oranges, segmented
1 medium watermelon radish, sliced crosswise as thinly as possible
¼ lb. smoked trout (about one fillet), shredded into small chunks
freshly ground black pepper
PREPARATION:
For the Vinaigrette
Place the shallot, champagne vinegar and a pinch of salt together in a small bowl and let macerate for at least 10 minutes and up to one hour to mellow the flavor of the shallot. Add the remaining ingredients, whisking to combine.
To Serve
When ready to serve, toss the arugula, citrus segments, and radish with the vinaigrette, reserving just enough dressing to drizzle over the finished salad.
Arrange mound of arugula on each of four chilled salad plates, adding several citrus segments and slices of radish. Top with some of the smoked trout. Drizzle with remaining vinaigrette and season with a twist of freshly ground black pepper. Serve immediately.
© The Sustainable Kitchen, 2004, by Laurel Miller