Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Endive and Grapefruit Salad with Smoked Trout
November 20, 2007
1 Min Read
From: Chefs Gayle Pirie and John Clark, Foreign Cinema, San Francisco.
Yield: 6 servings.
2 ruby grapefruits
1 Tbsp. champagne vinegar
1 Tbsp. minced shallot
3 Tbsp. creme fraiche
2 Tbsp. extra-virgin olive oil
to taste, kosher salt and freshly ground pepper
4 large endives (about 11⁄2 lb.), leaves separated
2 Hass avocados, cut into 1⁄2” dice
1 lb. smoked trout fillets, skinned and flaked into 1” pieces
Using a knife, carefully peel the grapefruits; be sure to remove all the bitter white pith. Working over a bowl, cut in between the membranes to release the grapefruit sections to a plate. Squeeze any extra grapefruit juice from the membranes into a bowl and stir in the vinegar and shallot, then whisk in the creme fraiche and oil. Season the grapefruit vinaigrette with salt and pepper.
Arrange the endives on a large platter. top with the grapefruit sections, diced avocado and smoked trout and serve, passing the vinaigrette at the table.
You May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale)
.jpg?width=300&auto=webp&quality=80&disable=upscale)
.jpg?width=300&auto=webp&quality=80&disable=upscale)
