Smoked Salmon, Endive, & Grapefruit Salad with Dill
by Aimee Wimbush-Bourque of Under the High Chair
Discover summer on a plate with this simple tossed salad on smoked salmon. Its delicate spring colors will entice you, while its vibrant flavors win you for keeps. Perfect for brunch,
a light lunch, or a dinner appetizer, it’s a great way to stretch smoked salmon and make raw vegetables the star of the meal.
- 150 grams smoked salmon (or more)
- 2 small heads of Belgian endive
- 1 stalk celery, washed
- 6-8 young radishes, scrubbed
- 3-4 sprigs fresh dill
- ½ lemon
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 1 pink grapefruit
- ¼ cup quick pickled red onions (optional)
Prep yourself with a large cutting board and sharp santoku knife for chopping the vegetables.
Remove leaves from endive and slice them into strips. Cut celery rib into ¼ inch pieces. Thinly chop the radishes. Roughly chop dill. Combine all three vegetables and herb in a medium bowl.
Peel grapefruit and divide into sections. Remove excess pith and skin from the segments.
Squeeze half a lemon over the chopped vegetables, drizzle the olive oil into the bowl, and toss everything to coat. Season the salad generously with salt and pepper.
Serve with a crusty baguette and chilled white wine.
To dress the plates:
- Arrange the slices of smoked salmon on the bottom of four salad plates.
- Mound tossed salad on top.
- Garnish with a few segments of grapefruit on each plate.
- Finish with pickled red onions on and around the salad.
- Serve at once.
- Substitute a half a bulb of fennel for the endive and use orange segments instead of grapefruit.
- Use smoked trout instead of smoked salmon.
- For a vegetarian option, omit the salmon and layer very thinly sliced radishes on the plate.