If you haven't used treviso, raddichio or endive before, say hello to this family of bitter chicory greens. Distinctively complex with a slightly bitter and earthy flavor, they can be served raw or cooked, and have sturdy leaves that hold up to heat. Which reminds me of an incredible lunch we had in a small village on the border of Lazio and Tuscany on our Italy trip this past fall. Seared Steak with a delicately grilled balsamic raddichio and pecorino. Simple, yet so perfect.
This recipe is not that one, but was first inspired by this gorgeous photo and second by a dish we had last week at our favorite weeknight date spot in our neighborhood. Simple, yet perfect. Give it a try and let me know what you think.
SMOKED TROUT, ARUGULA AND TREVISO SALAD
3 c wild arugula
1 small head treviso, thinly sliced
1 blood orange, *sectioned and roughly chopped
1-2 fillets of smoked trout, roughly torn
3 Tbsp toasted pistachios, roughly chopped
4 teaspoons unpasteurized apple cider vinegar
1/4 cup olive oil
1/4 teaspoon sea salt
Freshly cracked black pepper
pecorino, freshly shaved
Make dressing: In a small bowl, whisk together apple cider vinegar, olive oil, sea salt and pepper.
Place arugula, treviso, blood orange, trout and pistachios in a large bowl. Drizzle small amount of dressing (or your own desired amount) around edges of bowl to avoid pouring directly on the greens and gently toss. Season lightly with a pinch of maldon salt, fresh cracked pepper and shaved pecorino.
*HOW TO SECTION AN ORANGE:
Cut off the top and bottom so that the orange flesh is visible.
Now cut from top to bottom curving the knife to the shape of the orange. Repeat all the way around until all you have left is a bright orange, fleshy ball.
Next, cut in between the white sections, placing your knife as close to the white membrane as possible, and slicing delicately to the core. If you follow the membrane, you’ll see that you’re cutting out wedges. Voila!
Photography by www.ful-filled.com | Recipe Development by Running With Forks