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Shredded Red Radicchio and Smoked Fish Salad
A similar salad is eaten by grape harvesters in Spain and Italy during picking season. They warm the smoked fish over an outdoor grill, then eat it along with wild edible greens, freshly picked grapes, bread, and wine.
Serves 4
4 oz smoked trout, tuna, herring, or mackerel
3 fl oz whole milk, optional
2 cup water, optional
2 2/3 tbsp extra-virgin olive oil
1 ea lemon, juiced
1 pinch freshly ground black pepper
4 oz radicchio, red, or other bitter greens

1. If the fish fillets are excessively smoky, place in a bowl with the milk and water for 20 minutes. Drain them, rinse, and pat dry. Cut the fillets into 1/4-inch dice and toss with the oil, lemon juice, and black pepper.

2. Wash, drain, and finely shred the radicchio. Toss with the fish cubes and sprinkle with pepper. Let stand at room temperature 10 to 20 minutes before serving.

Paula Wolfert's Mediterranean Grains and Greens

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