Smoked Trout and Grapefruit Salad

The original recipe calls for salad greens that include 1 bunch of watercress, trimmed, 2 heads of endive, thinly sliced crosswise, and 1 head of Bibb lettuce, torn into bite-size pieces. But for me, that’s just too much. I’d make this with 1 – 2 heads of lettuce, depending upon the size & variety.

For the salad:
1 large pink or red grapefruit
1/2 pound smoked trout, skin discarded and fish flaked
1 – 2 heads of lettuce
4 stalks celery, thinly sliced
1 medium red onion, thinly sliced

For the dressing:
1/4 teaspoon zest & 2 tablespoons juice from grapefruit
1/2 cup sour cream
3 scallions, thinly sliced
Kosher salt and freshly ground pepper

Grate 1/4 teaspoon zest from the grapefruit and set the zest aside. Trim the ends from the grapefruit, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into the bowl.

Make the dressing: Whisk the sour cream, 2 tablespoons of the grapefruit juice, the 1/4 teaspoon grapefruit zest, scallions, 2 tablespoons water and 1/2 teaspoon each salt and pepper in a bowl.

Place the vegetables: watercress, endive, lettuce, celery and onion in a large bowl. Add the dressing and toss to coat. Top with the reserved grapefruit segments and the smoked trout.

Food Network: Smoked Trout and Grapefruit Salad

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