Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Diabetic, Gluten free, Lactose free, Low fat
Course: Lunch, Main
Favourite flavours: Salad, Seafood

Smoked trout, grapefruit and radicchio salad

From the February 2007 issue of Australian House and Garden magazine. Subscribe.

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.