Salad of Smoked Trout, Pink Grapefruit, and Radicchio with Walnuts

• 1 cup cubed firm-textured white bread (1/2 inch)
• 1 garlic clove, minced
• 1 tablespoon olive oil or walnut oil
• 1 large pink grapefruit
• 1/3 cup heavy cream
• 2 tablespoons sherry vinegar
• Salt and freshly ground pepper
• 3/4 pound radicchio, 12 large outer leaves reserved, the rest cut into 1/4-inch strips
• One 3/4-pound whole smoked troutskinned, boned and cut into 1/2-inch dice
• 1/2 cup coarsely chopped walnuts (about 2 ounces)
• 2 teaspoons chopped fresh coriander (cilantro), plus additional leaves for garnish
• 3 small scallions, white part only, thinly sliced crosswise

1. Preheat the oven to 350.
2. On a baking sheet, toss the bread cubes with the garlic and olive oil.
3. Toast for about 7 minutes, or until golden.
4. Using a sharp stainless steel knife, peel the grapefruit, removing all the bitter white pith.
5. Working over a bowl, cut in between the membranes to release the sections.
6. Set aside 6 sections; cut the remaining sections into 1/2-inch pieces.
7. In a small bowl, combine the heavy cream and sherry vinegar.
8. Season with salt and pepper.
9. In a large bowl, toss the radicchio strips with three quarters of the dressing.
10. Add the smoked trout, walnuts, chopped coriander, scallions and the cut-up grapefruit sections.
11. Season with salt and pepper and toss well.
12. On each of 6 plates, arrange 2 radicchio leaves.
13. Mound the salad in the center.
14. Garnish with the croutons, coriander leaves and whole grapefruit sections.
15. Drizzle with the remaining dressing and serve.

bread, garlic, olive oil, pink grapefruit, heavy cream, sherry vinegar, salt, radicchio, walnuts, fresh coriander, scallions

Taken from www.foodandwine.com/recipes/salad-of-smoked-trout-pink-grapefruit-and-radicchio-with-walnuts (may not work)