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Author Notes: When I was in Livorno a few years ago, I had an amazing salad with smoked fish and green apples.
Personally, I don’t care for fruit in savory dishes, but this dish made me reconsider.
The tartness of the apple really balanced out the smoky, oily, saltiness of the fish.
When I returned home I played with a few combinations and came up with a salad that
completely stands on it’s own, or a great accompaniment to anything else.
Smokey, astringent, and tart; this is a great transitional salad in fall and spring.
Serves 2 main courses, or 4 sides
Head of radicchio
Bulb of fennel
Large Granny Smith Apple
ounces Smoked White Fish or Trout
- Start by plucking the feathery fronds from the fennel and reserving them for later. Cut and discard the remaining stalks, and halve the remaining bulb. Thinly slice, or shave the the bulb of fennel. Next, halve the head of radicchio, and cut it into ribbons. Next, julienne the green apple into matchstick size pieces.
- Assemble the salad by tossing the shaved fennel, radicchio, and apple pieces together with half a squeezed lemon. Flake the smoked fish (no bones or skin) on top of the salad, and toss again. Squeeze the remaining half of lemon on top of the salad, and garnish with the reserved fennel fronds.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer