Daniel Boulud makes a Salad of Smoked Trout, Pink Grapefruit, and Radicchio with Walnuts. Daniel Boulud makes a Salad of Smoked Trout, Pink Grapefruit, and Radicchio with Walnuts.
I'm Gail Simmons from Food and Wine Magazine, and I'm at Restaurant Daniel in New York City with the man who needs very little introduction, Chef Daniel [UNKNOWN]. Hi chef. Hello Gail. Thank you so much for being with us today. Thank you, thank you. I'm doing a salad bowl, I'm saying it's a wonderful salad will work. What's interesting with this salad is with the yogurt dressing, the smoked trout, the grapefruit, The radicchio, a little bit of coriander inside will give 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. Mm. I cut the white bread into cubes and I have some clove of garlic so I'm going to roast that In my magical stove here and while I do that I 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 along the grapefruit flesh. You make it look so easy. [LAUGH] Very easy. You just give it a little curve and then you take off the thing. Okay. And 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 [INAUDIBLE] I want you to first cut the top like this. Then we'll use the leek for decoration, so I can put it on one side of the bowl, and the rest will be sliced into about a quarter of an inch. Not too thin, so it will keep a little bit of body to it. Okay, that I can do. Voila! And. So you put the garlic cloves in whole? Yes I put the garlic cloves in whole here just to flavor. I cracked the garlic a little bit. Oh ok. I usually do that. And that just gives it a little bit of flavor. Exactly after that we'll put a little bit of salt. Important. Sauce is always important. [BLANK_AUDIO] So you did a good job with the radicchio, huh? Thank you. I keep the lids on the side here to dress the salad on the outside certainly. So you're gonna slice some scallion. Sure. And then I'm adding up to the raddichio some walnuts, fresh coriander a little bit inside, and of course some of the crouton without putting the garlic clove in it. And then few slice of grapefruit. And then put your scallion on it. [BLANK_AUDIO] Salt and pepper. [BLANK_AUDIO] Season also the leaves here. And then we're going to do the dressing right now. The vinegar, I'm using a sherry vinegar here. Okay. And it goes right into the yogurt? Yes. Right into the yogurt. [BLANK_AUDIO] And salt and pepper. This is a really easy recipe. Yea. Very easy. It also adds that Viola. [INAUDIBLE] 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 all ready cooked so you just have to remove the skin. And it's better sometimes to try to remove the flesh with your finger. Voila like this, this is a filet. So for the salad I will get. Some of the large piece for decoration here and then the rest roughly chopped. Okay. This is gonna go directly into the salad. So start to toss the salad yeah. And we'll give you a little bit of olive oil. [BLANK_AUDIO] And then you use the dressing more like a sauce. Exactly. Okay. [BLANK_AUDIO] Bring the salad, and add things. Place it in the middle there, yes. Gonna make sure I get all of the food. Viola. And you do a nice little dome of that salad. Now we are gonna add up the dressing. Mm, that looks really great. And then I have my little piece of smoked trout. Here [UNKNOWN] yeah. So here is the small plate ready to go. A great fruit salad.