My F&W
quick save (...)
Endive and Grapefruit Salad with Smoked Trout
© Edmund Barr

Endive and Grapefruit Salad with Smoked Trout

  • SERVINGS: 6
  • FAST
  1. 2 ruby grapefruits
  2. 1 tablespoon Champagne vinegar
  3. 1 tablespoon minced shallot
  4. 3 tablespoons crème fraîche
  5. 2 tablespoons extra-virgin olive oil
  6. Kosher salt and freshly ground pepper
  7. 4 large endives (about 1 1/2 pounds), leaves separated
  8. 2 Hass avocados, cut into 1/2-inch dice
  9. 1 pound smoked trout fillets, skinned and flaked into 1-inch pieces
  1. Using a knife, carefully peel the grapefruits; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the grapefruit sections into the bowl. Transfer the sections to a plate. Squeeze any extra grapefruit juice from the membranes into the bowl and stir in the vinegar and shallot, then whisk in the crème fraîche and oil. Season the grapefruit vinaigrette with salt and pepper.
  2. 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.

Suggested Pairing

The best bet for this salad is a Sauvignon Blanc with herbal and grapefruit hints, such as those from South Africa or New Zealand.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.