This salad is a real treat when you’re burned out on winter food and craving something light and refreshing. I’m all for local, but thank goodness someone is bringing us the winter citrus from elsewhere. When’s the last time you enjoyed a pomelo? Sweeter and less bitter than grapefruit, it is out of this world in this salad. Thanks to Nell Newman for a recipe that stands the test of time.
Salad with Smoked Trout, Hazelnuts and Pomelo
recipe adapted from "Mache Salad with Smoked Trout, Hazelnuts and Pomelo" by Nell Newman, 2001
- 1 head butterhead lettuce or other tender lettuce
- 1/2 head radicchio
- 2 fillets smoked trout Trout Culture, Paradise Valley MT
- 1 cup hazelnuts (makes more than you need, but good to have on hand)
- 1 pomelo, supremed
- 1 blood orange, supremed
Vinaigrette (makes enough for 4 – 6 servings, refrigerate leftovers in small jar)
- 1 tbsp minced shallots
- 2 tbsp balsamic vinegar
- 2 tbsp sherry vinegar
- 1 tbsp pomelo juice or blood orange juice
- 4 tbsp walnut oil or olive oil
- salt and freshly ground black pepper
Preheat oven to 350°. Place hazelnuts on a rimmed cookie sheet pan and roast until fragrant and lightly browned, about 10 minutes. Remove from oven, place in a clean kitchen towel and rub until skins come off. Set aside.
Put shallots into small bowl or glass measuring cup. Add the vinegars and let sit while you proceed with the salad prep.
To supreme the pomelo and blood orange, cut off all skin and pith then cut out the segments. Squeeze the leftover membrane and save the juice.
Wash and dry lettuce and radicchio. Tear into pieces. Remove the skin from the smoked trout and break into bite-sized pieces.
Add a pinch or two of salt to the shallot-vinegar. Whisk in the pomelo/blood orange juice then the walnut or olive oil.
Plating the Salad
Plate individually (lettuce, radicchio, a sprinkling of toasted hazelnuts, citrus supremes and smoked trout) and drizzle with some dressing (you will have some leftover) — or layer all in a large, shallow salad bowl and gently toss.