The Fishery - Chicory + Greens Salad

Lemon Caper Raisin Dressing:

• 1 lemon zested

• 3 Tbsp dijon mustard

• 1 Tbsp golden raisins (rehydrated in hot water)

• 2 Tbsp capers

• 1/2 cup lemon juice

• 1/4 cup water

• 2 pinch salt

• 1.5 cups canola oil

Salad:

• 1 head radicchio

• 1 head Frisee

• 1 Anjou Pear or apple

• 2 shallots

• 1/4 cup roasted pepitas

• Chives

• Any simple vinaigrette you have on hand OR make Chef Mike’s Lemon Caper Raisin Dressing (see below)

• Salt and pepper to taste

Lemon Caper Raisin Dressing:

In a blender add all ingredients except for the oil. Blend for 15 seconds on high speed. Slow the blender down to a slow-medium speed and slowly drizzle in the canola oil until fully incorporated. But into a bottle or jar and let chill. Can be stored for several days in the refrigerator.  

Salad:

1. Preheat oven to 400 F.

2. Peel shallots and slice each in half longways. Toss generously with olive oil, then sprinkle with salt and pepper. Spread into a single layer on a cookie sheet

3. Roast shallots, stirring 1-2 times, for 20-30 minutes until tender and slightly brown. Remove from oven and let cool.

4. Roughly chop the greens. Peel and dice pear or apple into small cubes.

5. After shallots have cooled, roughly chop into individual pieces.

6. Add all salad ingredients to a medium mixing bowl. Drizzle with dressing and toss to combine. Salt and pepper to taste.

Pro Tip: Add a sprinkling of blue cheese to take things to the next level!

Serve with The Fishery’s English Fish Pie.