07.29 Salad 1 Cut 3_Med_test
I'm Gail Simmons from Food and Wine magazine, and I'm at Restaurant Danielle in New York City with the man who needs very little introduction, Chef [UNKNOWN]. Hi, chef. Hello, Gail. Thank you so much for being with us today. Thank you, thank you. I'm doing a salad [UNKNOWN] is a wonderful salad [UNKNOWN]. What's interesting with this salad is with a yogurt dressing, the smoked trout, the grapefruit The radichio, a little bit of coriander inside will give a, sort of a more edgy, refreshing side to it. Well let's get started, so first the crouton, I have some white bread. This is actually our homemade white bread. I cut the white bread into cubes, and I have some clove of garlic, so I'm gonna roast that In my magical stove here. And while I do that, I'll prepare the grapefruit. So, what's easy, you know, when you have a grapefruit, is you cut the top, you cut the bottom in the same way where what's important is to make sure that you let the flesh of the grapefruit appear without losing too much. And then you run your knife from this edge down gently. In order to go around the grapefruit flesh. You make it look so easy. It's very easy, you just give it a little curve and then you take off the thing. Okay. And then of course from here you run the knife blade in between the membrane of the grapefruit and you just let it drop, voila. Oh beautiful. And so the [UNKNOWN] I want you to first cut the top like this. I will use the leaf for decoration so I can put it on one side of the bowl and the rest will be sliced in about quarter of an inch not to tame so it gets a little bit of body to it. Okay. That I can do. And- So you put the garlic cloves in whole? Yes. I put the garlic cloves in whole here, just to flavor. I crack the garlic a little bit. Oh okay. I usually do that. And just gives it a little bit of flavor? Exactly. After that, we'll put a little bit of salt Important, salt is always important. Mm-hm. [BLANK_AUDIO] So you did a good job with the radicchio, huh? Thank you. I keep the leaves on the side here to dress the salad on the outside, certainly. So, you're gonna slice some scallions. And then I'm adding up to the radicchio some more nuts, fresh coriander, a little bit, and thyme. And of course some of the crouton, without putting the garlic clove in it. And then few slices of grapefruit. And put your scallion on it. [BLANK_AUDIO] Salt and pepper. [NOISE] Season also the leaves here. And then we're gonna do the dressing right now. The vinegar, I'm using a sherry vinegar here. And it goes right into the yogurt? Yes, right into the yogurt. [BLANK_AUDIO] And salt and pepper. This is a really easy [UNKNOWN]. Yes, very easy. It also adds that. [UNKNOWN] And then I put fine, chopped garlic inside also. The remaining walnuts. Voila the dressing is done. Now a little bit of the smoked trout. You have a fish who is already cooked. So you just have to remove the skin and it's better sometime to try to remove the flesh with your finger. Mm-hm.>> Voila like this. This is a filet. So for the salad I will keep Some of the large pieces are for decoration here, and then the rest, roughly sharp. Okay. This is gonna go directly into the salad. So, start to toss the salad, yeah. I will give you a little bit of olive oil. [BLANK_AUDIO] And the you use the dressing more like a sauce. Exactly. Okay. [BLANK_AUDIO] Bring your salad and I think, you should. [CROSSTALK] Place it in the middle there. Let me make sure I get all the different. [INAUDIBLE] And you do a nice little dome of the [UNKNOWN]. Now we gonna add the dressing. [BLANK_AUDIO] That looks really great. And then I have my little piece of smoke [UNKNOWN] yeah [UNKNOWN] yeah. So here is the smoked trout, radicchio, and grape fruit salad.