Serves 2 as the main show, or 4 as an accompanying side to a bigger feast.
1 head radicchio, leaves picked, washed, and dried
½ cup shelled English peas, quickly blanched
⅓ cup pecans, gently toasted in a skillet with a touch of butter and salt, roughly chopped
1 tin smoked salmon, crumbled into bite size pieces with a fork
Handful of picked parsley leaves
For the vinaigrette:
¼ cup shallots, finely minced
¼ cup sherry vinegar
1 tbsp lemon juice
1 tbsp creme fraiche
½ tsp honey
6 tbsp walnut oil
Salt and pepper
Add minced shallots to a small bowl. Cover with the sherry vinegar and lemon juice. Set aside to gently pickle for at least 5 minutes. Add the creme fraiche, honey, and a pinch of salt and pepper. Slowly incorporate the walnut oil, whisking to emulsify. Taste for acid and salt, it should taste luscious and piquant.
Add the radicchio, peas, crumbled salmon, chopped pecans, and parsley to a large salad bowl. Dress in the vinaigrette and gently toss to combine.
Finish with a fresh grind of black pepper and more fresh parsley to garnish. Best enjoyed outside.
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