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Smoked Trout Salad I (P, KLP, TNT)
Source: "New Jewish Cuisine," by Jeff Nathan
Yield: 8 servings

1 head radicchio
4 boneless smoked trout fillets
1 red onion, thinly sliced
4 oranges, peeled and sectioned (reserve juice)
1/3 cup orange juice
1 tbsp. honey
1 lime, juiced
3 tbsp. cilantro, chopped
Salt to taste
Fresh black pepper
3/4 cup extra virgin olive oil
Snow pea shoots or celery leaves (optional for garnish)
Pepper to taste

Separate the leaves of radicchio to make individual cups. Set aside.

Remove skin from trout and flake into a medium-sized bowl. Add red onion and orange sections. Lightly toss to evenly combine.

In a small separate bowl combine all the orange juice, honey, lime juice, cilantro, salt, and fresh black pepper. Whisk to combine. Slowly add oil while whisking vigorously. Pour vinaigrette over the prepared salad and gently toss.

Place each portion of salad into the individual radicchio cups. Garnish with small sprigs of snow pea shoots or celery leaves. Serve chilled.

Poster's Notes:
This salad is delicious and colorful. It can be prepared up to four hours ahead of time.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A