In the running to-do list in my mind (not the "vacuum car, pick-up dry cleaning, make dentist appointment" list but the larger, vaguer "learn Spanish, adopt healthier eating habits, look into composting" list) one of my items is "expand salad repertoire."
My usual salad is plain leaf lettuce dressed with olive oil, sherry vinegar, salt and pepper. And while I love my usual salad, I'm in a little bit of a rut with it. The only other salad I make, and not too frequently, is this one.
I began making it because I was looking for a way to use the delicious smoked trout I'm able to buy at our farmer's market. Smoked trout is rich and almost sweet which makes a nice contrast here with the slight bitterness of the radicchio and the sweet-tartness of the grapefruit. Because of the richness of the smoked fish it's a satisfying salad and with larger portions can easily be a meal. It's also pretty, with color that brightens up a winter day.
Daniel Boulud's Salad of Smoked Trout, Pink Grapefruit, and Radicchio
1 cup of bread in 1/2" cubes
1 garlic clove, minced
1 tablespoon olive oil
1 large pink grapefruit
1/3 cup heavy cream
2 tablespoons sherry vinegar
1 head radicchio, about 3/4 pound
1 smoked trout (the ones I buy are usually a little over 8 oz)
1/2 cup walnut pieces
2 teaspoons chopped fresh cilantro, plus additional whole leaves for garnish
3 small scallions, white parts only, thinly sliced
1. Toss the bread cubes with the garlic and oil and then bake them in a 350 degree oven until the bread cubes are golden, about 7 minutes
2. Toast the walnut pieces in 350 degree oven until they are fragrant, about 5 minutes
3. Peel the grapefruit, and then peel the membranes off the individual sections. Do this over a bowl so you can catch the juice also. Set aside six sections for garnish and cut the remaining slices into small (approximately 1/2”) pieces.
4. Whisk together the cream and vinegar and season with salt and pepper.
5. Tear the radicchio leaves into bite-sized pieces. Toss with enough dressing to moisten well. Add the smoked trout, walnuts, chopped cilantro, scallions, grapefruit pieces, and croutons. Add salt and pepper, then toss well, adding more dressing if needed. Taste and adjust seasoning.
6. Garnish with reserved cilantro and reserved grapefruit. Serve with additional dressing on the side.
Note: Daniel Boloud suggests reserving 12 of the largest radicchio leaves and serve the salad in those, two to a person.
In the meantime, I'm looking for more salad recipes, an activity which mainly consists of mindlessly googling phrases like "best salad recipe." If you have any great salad recipes, please point me in their direction.