Endive and grapefruit salad with smoked trout
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2 ruby grapefruits
1 tbsp. champagne vinegar
1 tbsp. minced shallot
3 tbsp. crème fraîche
2 tbsp. extra virgin olive oil
Kosher salt and fresh ground pepper, to taste
4 large endives (about 1 1/2 lb.), leaves separated
2 Hass avocados, cut into 1/2-inch dice
1 lb. smoked trout fillets, skinned and flaked into 1-inch pieces
Carefully peel grapefruits with a knife, making sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections to a plate. Squeeze any extra grapefruit juice from the membranes into a bowl and stir in vinegar and shallot. Whisk in crème fraîche and olive oil. Season grapefruit vinaigrette with salt and pepper.
Arrange endives on a large platter. Top with grapefruit sections, avocado and smoked trout and serve, passing vinaigrette at the table.