Spring Greens w/ Smoked Fish & Herbed Aioli

From Bon Appetit (April 2011)

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Name: Spring Greens w/ Smoked Fish & Herbed Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: not set
Ingredients: 3 Large egg yolks; 2 Tbsp Fresh lemon juice; 1 Garlic clove pressed; 1/4 cup Extra-virgin olive oil; 1/4 cup Fresh chives chopped; 1 Tbsp Fresh Italian parsley chopped; 3 Tbsp Extra-virgin olive oil; 1 1/2 Tbsp Fresh lemon juice; 5 ounces Mixed baby greens; 1 Small head of radicchio coarsely torn; 1 1/4 pounds Smoked fish fillets (such as trout &/or whitefish) skin and any small bones removed, fish broken into bite-sized pieces

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INGREDIENTS

Herbed Aioli
3 Large egg yolks
2 Tbsp Fresh lemon juice
1 Garlic clove ; pressed
1/4 cup Extra-virgin olive oil
1/4 cup Fresh chives ; chopped
1 Tbsp Fresh Italian parsley ; chopped
Greens
3 Tbsp Extra-virgin olive oil
1 1/2 Tbsp Fresh lemon juice
5 ounces Mixed baby greens
1 Small head of radicchio ; coarsely torn
1 1/4 pounds Smoked fish fillets (such as trout &/or whitefish) ; skin and any small bones removed, fish broken into bite-sized pieces

INSTRUCTIONS

Herbed Aioli-

Combine 2 tablespoons water, egg yolks, lemon juice and garlic in medium metal bowl; whisk to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens and thermometer registers at 160 degrees (F), 5 to 6 minutes. Remove from over water. Cool 10 minutes.

Gradually whisk olive oil into aioli base, then 2 tablespoons of water. Whisk in chives and parsley. Season aioli to taste with salt and freshly ground black pepper.

DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring aioli to room temperature and whisk before using.

Greens-

Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Combine greens and radicchio in large bowl. Add dressing to toss and coat. Arrange greens mixture on large platter or divide among plates. Top with fish. Drizzle some aioli over. Serve, passing remaining aioli alongside.

NOTES

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Spring Greens w/ Smoked Fish & Herbed Aioli

Herbed Aioli
3 Large egg yolks
2 Tbsp Fresh lemon juice
1 Garlic clove pressed
1/4 cup Extra-virgin olive oil
1/4 cup Fresh chives chopped
1 Tbsp Fresh Italian parsley chopped
 Greens
3 Tbsp Extra-virgin olive oil
1 1/2 Tbsp Fresh lemon juice
5 ounces Mixed baby greens
1 Small head of radicchio coarsely torn
1 1/4 pounds Smoked fish fillets (such as trout &/or whitefish) skin and any small bones removed, fish broken into bite-sized pieces

Herbed Aioli-
Combine 2 tablespoons water, egg yolks, lemon juice and garlic in medium metal bowl; whisk to blend.  Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).  Whisk until mixture thickens and thermometer registers at 160 degrees (F), 5 to 6 minutes.  Remove from over water.  Cool 10 minutes.

Gradually whisk olive oil into aioli base, then 2 tablespoons of water.  Whisk in chives and parsley.  Season aioli to taste with salt and freshly ground black pepper.
DO AHEAD:  Can be made 1 day ahead.  Cover and chill.  Bring aioli to room temperature and whisk before using.

Greens-
Whisk oil and lemon juice in medium bowl to blend.  Season dressing to taste with salt and pepper.  Combine greens and radicchio in large bowl.  Add dressing to toss and coat.  Arrange greens mixture on large platter or divide among plates.  Top with fish.  Drizzle some aioli over.  Serve, passing remaining aioli alongside.

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Nutrition

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Serving Size: 1 Serving (187g)
Recipe Makes: 8 Servings

Calories: 418
Calories from Fat: 377 (90%)

Amt Per Serving		% DV

	Total Fat 41.9g	56 %
	Saturated Fat 8.9g	45 %
	Monounsaturated Fat 19.9g
	Polyunsanturated Fat 11.2g
Cholesterol 629.3mg		194 %
Sodium 30.5mg		1 %
Potassium 108.5mg		3 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.9g
Protein 8.4g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 418

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