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Smoked Salmon and Warm Potato Salad with Walnut Vinaigrette
Ingredients
- 12 tiny new potatoes (about 1 pound), quartered
- Walnut Vinaigrette (recipe follows)
- 8 ounces smoked salmon, trout or whitefish
- 2 cups shredded radicchio
- 1 medium yellow sweet pepper, cut into thin, bite-size strips
- 1/2 10 ounce package purchased torn romaine hearts or 4 cups torn romaine
- 1/2 cup coarsely chopped walnuts, toasted
Directions
1. In a covered saucepan, cook potatoes in boiling salted water for 12 to 15 minutes or till just tender; drain well. Meanwhile, prepare the Walnut Vinaigrette.
2. Remove skin and bones from smoked salmon. Coarsely flake; set aside.
3. In a large mixing bowl combine drained potatoes and sweet pepper strips. Pour half of the Walnut Vinaigrette over the potato mixture. Toss lightly to coat.
4. To serve, arrange romaine on 4 dinner plates. Top with radicchio and potato mixture on top of the romaine. Sprinkle with walnuts. Arrange salmon on top. Drizzle with remaining Walnut Vinaigrette. Serve immediately. Makes 4 main-dish servings.
Ingredients
- 1/2 cup walnut oil or olive oil
- 1/3 cup white wine vinegar
- 1 shallot, finely chopped
- 2 tablespoons water
- 1 tablespoon sugar
- 1 tablespoon fresh chives, snipped
- 1 tablespoon coarse-grain brown mustard
- 1/4 teaspoon sea salt or salt
- 1/4 teaspoon bottled hot pepper sauce
Directions
In a screw-top jar combine walnut oil, white wine vinegar, shallot, water, sugar, chives, brown mustard, sea salt, and hot pepper sauce. Cover and shake well. Serve immediately or cover and store in refrigerator up to 1 week. Shake just before serving. Makes about 1-1/4 cups.
