Smoked trout, grapefruit and radicchio salad
Smoked trout, grapefruit and radicchio salad
From the February 2007 issue of
Australian House and Garden magazine.
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INGREDIENTS
375g radicchio, torn into bite-size pieces
1 pink grapefruit or regular grapefruit, peeled and segmented
500g waxy potatoes, such as kipfler, boiled and halved lengthwise
375g smoked trout, skin and bones removed, broken into bite-size pieces
½ cup walnuts halves, lightly toasted
½ bunch basil, coarsely chopped
3 green onions, sliced diagonally
Dressing
1½ tablespoons red-wine vinegar
1/3 cup walnut oil or extra-virgin olive oil
METHOD
To make dressing, combine vinegar with a good pinch of salt in a bowl, then whisk until salt has dissolved. Add oil gradually, whisking constantly, until the mixture has thickened. Check seasoning.
On a platter or individual serving dishes, arrange radicchio along with grapefruit, potatoes, trout, walnuts, basil and green onions. Drizzle with dressing and serve immediately.
