Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 26 2014
Christmas Sides - Endive and Grapefruit Salad with Smoked Trout
2 ruby grapefruits
1 tablespoon Champagne vinegar
1 tablespoon minced shallot
3 tablespoons crème fraîche
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 large endives (about 1 1/2 pounds), leaves separated - endive is a type of lettuce
2 Hass avocados, cut into 1/2-inch dice
1 pound smoked trout fillets, skinned and flaked into 1-inch pieces
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.
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.