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 From Black Forest Cuisine (c)2006 by Walter Staib
Running Press Book Publishers, Philadelphia & London
Dressing
3/4 cup Mayonnaise
1 tablespoon ketchup
2 tablespoons red wine vinegar
1/8 teaspoon curry powder
1 tablespoon Cognac
1 level tsp. grated horseradish
Salt
Freshly ground white pepper
Fried Lemon Zest
1 cup vegetable oil
Zest of 1 lemon, sliced into thin strips
Salad
8 oz. white asparagus, blanched & cut into slices 3" long and 1/8" thick
1 lb. green asparagus, blanched & cut into slices 3" long and 1/8" thick
1 red onion, peeled and thinly sliced
1/2 large English cucumber, seeded and sliced (about 1 cup)
3 Roma tomatoes, seeded and sliced
3 white button mushrooms, sliced
3 smoked trout fillets, skinned, boned, & cut into 1" pieces
2 heads radicchio, cored and leaves separated
Chopped fresh chives, for garnish
Small capers, for garnish
1. To make the dressing, stir together the mayonnaise, ketchup, vinegar, curry powder, Cognac and horseradish in a small bowl, and season with salt and white pepper.
2. To make the fried lemon zest, heat the oil in a small saucepan to 375°F. Add the lemon zest, and fry until golden brown, about 2 to 3 minutes. Remove with a slotted spoon, and set aside to drain on paper towels.
3. To make the salad, combine the white & green asparagus, onion, cucumber, tomatoes, & mushrooms in a large bowl, tossing to incorporate, & gently fold in the dressing and trout.
4. To serve, set some radicchio leaves on each plate to form a small cup, and spoon in some salad. Sprinkle some of the fried lemon zest on top, and garnish with chives and capers. (Serves 6) |
