Radicchio and Smoked Trout Salad

A love letter to chicory lettuces


Alright, so I've fully been putting off sharing this recipe for a week now. It's not because I don't love it- honestly its one of my most favorite salads that I've made to date (radicchio with smoked trout? who knew??)

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It's also not because I haven't typed it up-- past me did present me a solid and took thorough notes of the process. (And typed it up promptly in word, no less).

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It's mainly because I've been putting off the writing of the actual "blog intro". Now, some (and by some I mean all 3 of you who will read this) might revel in the fact that the writing on this blog is generally quite short and to the point, and rag on other bloggers who share a family story, memory, or general walkthrough before getting to the actual recipe.

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It's important to remember, however, that the longer the blog post, the greater likelihood a recipe will be listed in the front pages of Google. Aka, the long writing some may complain about is in part a SEO (search engine optimization) requirement. So please, (for the love of all things good and pure) be kind and considerate of the time and effort others put into (the often unpaid) labor of running a food blog. Also, if you leave a nice comment I may or may not send you some cookies.

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As far as this salad goes, it's fairly straight-forward and to the point-- the dressing comes together in a pinch, the radicchio is lightly massaged to soften the texture, and the smoked trout is roughly shredded with a fork and dispersed to your liking.

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The bitterness of the radicchio is lifted by the brightness of the Meyer lemons and just a hint of honey, the radish gives a nice peppery spice, and the toasted walnuts and shaved parmesan add just the right amount of Umami. What's not to love?

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I've only recently introduced chicories into my arsenal, but have quickly fallen in love with all they have to offer-- so much complexity, bitterness, and spice, all in one beautiful package! From radicchio, to frisée, to endive and more, their flavor (and beauty, let's be honest) are just a few of the reasons as to why I love incorporating them into my winter diet. Also, you know it's a good recipe when even your chicory hating family member asks you to make this salad again. I rest my case.

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Even better yet, this salad gave me the opportunity to support one of my favorite local farms in Atlanta, Rodgers Greens and Roots. You can find them at the Peachtree Farmers Market March-December, and they also sell produce for pickup in the winter.

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I'm not here to preach at anyone to do anything that isn't feasible for them, but it does feel wonderful to support local vendors and small businesses when possible.

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Ok, onto the recipe!


Radicchio and Smoked Trout Salad


Ingredients:

-1 head of radicchio, leaves removed and roughly torn

-1/3 cup smoked trout, shredded into small pieces

-1/2 cup roasted walnuts, finely chopped

-1/4 cup shredded parmesan


Dressing-

-zest and juice of 2 Meyer lemons

-1/3 cup olive oil

-1 tsp honey

-pinch of salt to taste

-black pepper


Method:

In a small bowl or measuring cup, mix the dressing ingredients together with a fork or whisk. Dress the radicchio to your liking and gently rub the leaves with your hands to soften. Compose the salad by evenly distributing the smoked trout, roasted walnuts, and parmesan and toss to combine. Optionally serve with extra lemon zest and enjoy!

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Specializing in food photography, the balanced apron focuses on seasonal ingredients and thoughtful storytelling through evocative imagery found on our portfolio and food blog.

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