Note: This recipe originally appeared in the Nov. 30, 2016, issue of Wine Spectator, "Joe Wagner."
Smoked Salmon with Radicchio, Endives and Dill
Recipe courtesy of cookbook author Joan Nathan
- 1 head radicchio
- 2 Belgian endives
- Juice of 1 lemon (about 2 tablespoons)
- 1 small clove garlic, pressed
- 2 small shallots, diced
- 4 tablespoons good-quality extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 teaspoon honey, if desired
- 8 ounces smoked salmon
- 2 beets
- 1 tablespoon capers
- 2 tablespoons chopped fresh dill
1. Preheat oven to 400˚ F. Scrub the beets, then wrap loosely in aluminum foil, place on a baking sheet and roast for 30 to 40 minutes or until a paring knife slides through easily. Peel beets while still hot, covering your hands with paper towels. Trim and cut into bite-size chunks.
2. Wash and dry the radicchio and endives and wrap in a paper towel.
3. To make the lemon shallot vinaigrette, put the lemon juice in a small bowl. Add the garlic and shallots, whisk in the olive oil and sprinkle with salt and pepper. Add the honey, if using.
4. Cut the smoked salmon into 2-inch pieces.
5. On each of 6 plates, place the smoked salmon slices on the endive leaves and set them on the radicchio cups. Scatter the beets around. Spoon on a little lemon shallot vinaigrette and sprinkle with the capers and dill. Serves 6.
