SMOKED STURGEON SALAD WITH LEEKS, HARICOTS VERTS AND FRISEE
Provided by Amanda Hesser
Categories salads and dressings, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make green peppercorn dressing: in a small bowl, combine lemon zest, parsley, shallots and peppercorns. Add lemon juice and gradually whisk in olive oil. Season to taste with salt.
- In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the grape-seed oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat. Season to taste with salt and pepper, and set aside.
- In a small pan over high heat, combine 2 quarts of water with 1/2 teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pan, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil. Add haricots verts, and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.
- In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.
- Preheat oven to 350 degrees. Brush bread sticks with melted butter, and bake until golden brown, about 10 minutes. Remove, and season to taste with salt and pepper.
- Add frisee to vegetables. Add vinaigrette a little at a time, tossing to mix well and reserving about 2 tablespoons for drizzling over the finished salad. On each of 4 plates, place 1/4 of the sturgeon. Top with a mound of vegetables, and drizzle with vinaigrette. Garnish with bread sticks.
Nutrition Facts : @context http, Calories 729, UnsaturatedFat 46 grams, Carbohydrate 45 grams, Fat 58 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 884 milligrams, Sugar 8 grams, TransFat 0 grams
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tatiana dicarlo
[email protected]The salad was too difficult to make. I would not recommend this recipe to a beginner cook.
Lehlogonolo Thelele
[email protected]The salad was a bit bland for my taste. I would recommend adding some more herbs or spices to the dressing.
Daniel Quayson
[email protected]I found the dressing to be a bit too tangy for my taste. I would recommend using less lemon juice.
Khan A. Sobur
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Muhammad Moosa
[email protected]I used canned flaked salmon instead of smoked sturgeon and it was still very good.
Gavin Gordon
[email protected]I added a bit of chopped red onion to the salad for extra flavor and it was delicious.
Amo Man
[email protected]This salad is perfect for a light and healthy lunch or dinner. It's also a great way to use up leftover smoked sturgeon.
Khethiwe Ntuli
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this salad again.
Md najmol isslam
[email protected]I'm not a huge fan of fish, but this salad changed my mind! The smoked sturgeon was so mild and flavorful, and it went perfectly with the other ingredients.
klinton Flex
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavor of the smoked sturgeon and the salad was so easy to make.
Nour Yousef
[email protected]This smoked sturgeon salad was a delightful combination of flavors and textures. The smokiness of the fish paired perfectly with the acidity of the lemon dressing and the crunch of the vegetables. It was a refreshing and flavorful dish that was perfe