Smoked Salmon and Frisee Carpaccio (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1/2 apple, such as granny smith or honey crisp, peeled, cored, and coarsely chopped |
3 tablespoons apple cider vinegar |
1 tablespoon fresh lemon juice |
2 tablespoons maple syrup |
1/3 cup extra-virgin olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 large or 2 small heads frisee lettuce, torn |
1 large avocado, peeled, seeded, and cut into 1/2-inch cubes |
1/2 cup chopped walnuts, toasted ( see cook's note) |
8 ounces smoked salmon |
Directions:
1. For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
2. Place the lettuce, avocado, and walnuts in a large bowl. Add 3/4 of the dressing and toss until all the ingredients are coated. Arrange in a single layer on a platter and top with the smoked salmon. Drizzle with the remaining dressing and serve.
3. Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
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