Winter Greens Salad with Grilled Salmon
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
4
Members of the chicory family, radicchio and frisée are noted for their pleasantly bitter taste. Radicchio, a variety of chicory native to Italy, is characterized by its variegated purplish red leaves, which hold up particularly well in salads. Frisée, a longtime favorite with French cooks, is a slightly immature curly endive, with smaller heads and more delicate, tender leaves.
Ingredients:
- 2 Tbs. fresh orange juice
- 1 Tbs. fresh lemon juice
- 1 Tbs. Dijon mustard
- 1 tsp. orange zest
- 3 Tbs. olive oil, plus more for brushing
- 3 Tbs. chopped mixed fresh herbs, such as
parsley, tarragon and chives - Salt and freshly ground pepper, to taste
- 1 lb. salmon fillet, pin bones removed, cut into
8 strips each 1⁄2 inch wide - 6 cups mixed winter greens, such as radicchio
and frisée - 1 bunch fresh chives, cut into 2-inch lengths
- Leaves from 1⁄2 bunch fresh tarragon
- 1 fennel bulb, cut into paper-thin slices on
a mandoline, soaked in ice water 15 minutes
and drained - 2 large beets, roasted, peeled and julienned on
a mandoline
Directions:
In a small bowl, whisk together the orange juice, lemon juice, mustard and orange zest. Add the 3 Tbs. olive oil in a slow, steady stream, whisking constantly until blended, then whisk in the mixed herbs. Season with salt and pepper. Set the dressing aside.
Preheat an indoor electric grill on medium-high heat. Brush the salmon on both sides with olive oil, and season with salt and pepper. Arrange the salmon on the grill and cook, turning once, until opaque throughout, 1 to 2 minutes per side.
Meanwhile, in a bowl, toss together the winter greens, chives, tarragon, fennel and beets with two-thirds of the dressing. Season with salt and pepper. Divide the salad among 4 plates. Top each salad with 2 strips of the salmon and drizzle with the remaining dressing. Serve immediately. Serves 4.
Preheat an indoor electric grill on medium-high heat. Brush the salmon on both sides with olive oil, and season with salt and pepper. Arrange the salmon on the grill and cook, turning once, until opaque throughout, 1 to 2 minutes per side.
Meanwhile, in a bowl, toss together the winter greens, chives, tarragon, fennel and beets with two-thirds of the dressing. Season with salt and pepper. Divide the salad among 4 plates. Top each salad with 2 strips of the salmon and drizzle with the remaining dressing. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.
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