A Fishivor of Flavors
Smoked Trout, Basil, and Chocolate Shavings on Mixed Greens with a Basil-Herb Vinaigrette
30 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeSoy-free
Herb's take
Italian inspiration takes a left turn into modern fusion with this salad. Here, you’ll learn how chocolate can play well with savory smoked fish and fresh basil, trust the science, and your taste buds might just throw a party.
Ingredients
Yield
4
Instructions
- 01In a dry skillet over medium heat, toast the walnuts for 3 to 4 minutes, stirring frequently, until they smell nutty and look golden. Let cool.
- 02In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced shallot, chopped basil, parsley, black pepper, and kosher salt until well combined.
- 03Toss the mixed salad greens with half the vinaigrette in a large bowl until just coated.
- 04Arrange the dressed greens on a serving platter or individual plates. Top evenly with flaked smoked trout, toasted walnuts, and extra chopped basil.
- 05Using a vegetable peeler or microplane, shave the cold dark chocolate directly over the salad, distributing it evenly.
- 06Drizzle the remaining vinaigrette over the salad just before serving.
- 07Serve immediately while the chocolate is still distinct, you want those sweet-savory pops alongside the smoky fish.
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