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Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. On a baking sheet, toss the bread cubes with the garlic and olive oil. Toast for about 7 minutes, or until golden.

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  • Using a sharp stainless steel knife, peel the grapefruit, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Set aside 6 sections; cut the remaining sections into 1/2-inch pieces.

  • In a small bowl, combine the heavy cream and sherry vinegar. Season with salt and pepper. In a large bowl, toss the radicchio strips with three quarters of the dressing. Add the smoked trout, walnuts, chopped coriander, scallions and the cut-up grapefruit sections. Season with salt and pepper and toss well.

  • On each of 6 plates, arrange 2 radicchio leaves. Mound the salad in the center. Garnish with the croutons, coriander leaves and whole grapefruit sections. Drizzle with the remaining dressing and serve.

Suggested Pairing

Try a Pinot Blanc from Alsace Pinot Blanc or a Viognier.