1 Video | Photo: Smoked Salmon and Frisee Carpaccio Recipe
Ingredients
Dressing:
- 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
For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper. Blend until smooth.
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.
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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By PrisMara
on January 26, 2013
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This recipe is wonderful and simple to make. You can either follow the instructions and the use all the suggested ingredients down to the last grain of salt, or you can improvise and substitute. Either way, the results will be fabulous because the general foundation/idea is perfect (...thank you, Giada. When I decided to try this recipe, I could not locate any frisee lettuce at the grocery store I normally frequent--however, I did find a substitute: wasabi arugula. The frisee is supposed to provide a sort of kick to the mouth, with "heat," to balance out the tart and sweet apple dressing. An internet resource suggested to also try endives, which I also could not locate at the local grocery store. This arugula has a hint of spiciness to it that is not too bold and does not cancel out your palate and should not block your taste buds from experiencing all the other flavors. Give it a try! But all in all, this recipe is five stars!
By beverlyincc
on January 05, 2013
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When I first saw Giada make this salad, I knew I could easily "paleo-ize" it for an excellent lunch. I made a somewhat different vinaigrette with blood orange and apple cider vinegar, leaving out the sugar. I used red leaf lettuce and cashews, because I had them on hand. And I added peeled grapefruit segments because I love avocado and grapefruit together. When I assembled the salad--lettuce, avocado, grapefruit, smoked salmon, cashews--and poured the dressing over it, I sprinkled the whole thing with fresh-ground black pepper for a bit of "snap." It was DELICIOUS and it's a go-to lunch for me from now on! This salad is great, and I'm sure it's even better with frisee instead of red leaf lettuce. Thanks, Giada!
By tcaincross
on January 02, 2013
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This recipe was so easy but so, so delicious! Made it last night and making it again tonight, this time with applewood smoked salmon and in the dressing a bit of crushed red pepper to add some heat! But this recipe, needed no tweeks,absoulutely amazing. Thanks so much Mrs. Giada, you have some awesome recipes. And what I love about Giada is she realizes it doesn't always take 2 hours to make something stunning. So many of the chefs,go to the extreme and the food turns out just OK!!!! Its so disappointing to people who don't have all the kitchen gadgets, etc. that makes things so much easier for the chef. To get in the end,just an OK dish,probably will never make it again recipes. Thanks Giada!
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