Spring Greens With Smoked Fish And Herbed Aioli

• 3 large egg yolks
• 2 tablespoons fresh lemon juice
• 1 garlic clove, pressed
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh chives
• 1 tablespoon chopped fresh Italian parsley
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 5-ounce package mixed baby greens
• 1 small head of radicchio, coarsely torn
• 1 1/4 to 1 1/3 pounds smoked fish fillets (such as trout and/or whitefish), skin and any small bones removed, fish broken into bite-size pieces

1. Combine 2 tablespoons water, egg yolks, lemon juice, and garlic in medium metal bowl; whisk to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens and thermometer registers 160u0b0F, 5 to 6 minutes. Remove from over water. Cool 10 minutes.
2. Gradually whisk olive oil into aioli base, then 2 tablespoons water. Whisk in chives and parsley. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD:
3. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Combine greens and radicchio in large bowl. Add dressing and toss to coat. Arrange greens mixture on large platter or divide among plates. Top with fish. Drizzle some aioli over. Serve, passing remaining aioli alongside.

egg yolks, lemon juice, garlic, extravirgin olive oil, fresh chives, fresh italian parsley, extravirgin olive oil, lemon juice, baby greens, head of radicchio, fish

Taken from www.epicurious.com/recipes/food/views/spring-greens-with-smoked-fish-and-herbed-aioli-364669 (may not work)