Smoked Trout, Grapefruit And Radicchio Salad
- 1 tbsp red wine vinegar
- 1/3 cup walnut oil or extra-virgin olive oil
- 13 oz radicchio, torn into bite-sized pieces
- 1 None pink or regular grapefruit, peeled and segmented
- 1 lb waxy potatoes, boiled and halved
- 13 oz smoked trout, skin and bones removed, broken into bite-sized pieces
- 1/2 cup walnut halves, lightly toasted
- 1/2 cup torn basil leaves
- 2 None green onions, sliced diagonally
- For the dressing, place vinegar and a good pinch of salt in a medium bowl and whisk until salt has dissolved. Gradually add oil, whisking constantly, until mixture thickens. Taste and adjust seasoning.
- Arrange radicchio, grapefruit, potatoes, trout, walnuts, basil and green onions on a platter or individual serving dishes. Drizzle with dressing and serve immediately.
red wine vinegar, walnut oil, radicchio, regular grapefruit, potatoes, trout, walnut halves, torn basil, green onions
Taken from recipes-plus.com/api/v2.0/recipes/30491 (may not work)