It’s hard to turn down delicious temptations when you’re in Paris. This week alone, my husband and I have dined out with friends at five different restaurants. At Semilla, the stuffed pintade (guinea hen) served with white polenta and fresh truffles was irresistible, as was my creamy risotto with chorizo and fresh orange segments at Muxu, a Basque restaurant. Petite grenaille potatoes sautéed in duck fat at La Laiterie Sainte-Clotilde, and an incredible apple dessert garnished with lime ice cream and a streusel crust at Pirouette were good for our spirits, but hard on our waistlines.
After eating without counting calories, we felt the need for a light entrée such as the winter salad of mixed greens, sliced apples, and smoked trout that I made a few days ago. It takes only about 20 minutes to assemble, and bursts with flavor and color. I marinated sliced apples, Belgian endive, and radishes in a lemon/mustard dressing, then tossed them with mixed greens. For serving, the salad was mounded on dinner plates, garnished with smoked fish, and sprinkled with coarsely chopped walnuts.
You can make this salad a main course, serving it with some warm, crusty peasant bread, or offer it as a side with bowls of homemade soup. Either way, this dish is completely tasty and satisfying–definitely not reminiscent of diet fare!
Winter Salad of Mixed Greens, Apples, and Smoked Trout
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp kosher salt
Freshly ground black pepper
1/3 cup olive oil
1 medium crisp apple such as Pink Lady or Granny Smith
1 small Belgian endive
4 to 5 radishes, sliced paper-thin
6 cups (7 to 8 oz) mixed greens
4 to 6 oz smoked fish such as smoked trout, smoked haddock, or hot smoked salmon, flaked or sliced
1/3 cup walnuts, toasted and coarsely chopped (see note)
1. For the dressing in a large mixing bowl, whisk together the lemon juice, mustard, salt, and several generous grinds of pepper. Whisk in the olive oil. Set aside.
2. Halve and core, but do not peel the apple. Cut each half, lengthwise into very thin slices and add to the bowl with the dressing. Halve the endive lengthwise and cut each half crosswise into 1/4 inch slices. Add to the bowl along with the radishes. Toss to coat the ingredients lightly with the dressing, and marinate 5 minures. (Salad can be prepared ahead 1 hour to this point; leave uncovered, at cool room temperature.)
3. To serve, add the mixed greens to the bowl and toss lightly to coat with the dressing. Season with salt and pepper if needed. Mound the salad on four dinner plates, and garnish each serving with smoked fish, walnuts, and several grinds of pepper. Serves 4.
Note: To toast walnuts, spread on a rimmed baking sheet, and roast in a 350 degree F preheated oven until golden and fragrant, 5 to 6 minutes. Remove and cool.
Copyright Betty Rosbottom 2014
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