Smoked Trout-Celery Root Salad

Yields
MAKES: 6 servings

Roxanne Chan garnishes this delicious fall salad with chopped smoked almonds. We liked it with plain toasted almonds too.

David Prince

1/4 cup lemon juice

3 tablespoons olive oil

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons mayonnaise

1 pound celery root, peeled and cut into matchstick-size slivers

1 Asian pear (10 to 13 oz.), rinsed, cored, and diced

1 head radicchio (8 oz.), rinsed, halved, cored, and slivered

8 ounces smoked trout, skinned and broken into bite-size pieces

1/4 cup thinly sliced green onions

Salt and pepper

1/2 cup chopped smoked or toasted almonds (see note at left)

Step 1

In a large bowl, mix lemon juice, olive oil, mustard, and mayonnaise until well blended. Add celery root, pear, radicchio, trout, and green onions and mix to coat. Add salt and pepper to taste.

Step 2

Spoon salad onto plates and sprinkle almonds on top, or mix in almonds and serve salad from bowl.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 337Calories from Fat 67

% Daily Value *
Total Fat 25g39%

Saturated Fat 3.1g16%
Cholesterol 11mg4%
Sodium 695mg29%
Total Carbohydrate 16g6%

Dietary Fiber 4.4g18%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Smoked Trout-Celery Root Salad