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Smoked Trout-Celery Root Salad

David Prince
Yield MAKES: 6 servings
Roxanne Chan garnishes this delicious fall salad with chopped smoked almonds. We liked it with plain toasted almonds too.


  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons mayonnaise
  • 1 pound celery root, peeled and cut into matchstick-size slivers
  • 1 Asian pear (10 to 13 oz.), rinsed, cored, and diced
  • 1 head radicchio (8 oz.), rinsed, halved, cored, and slivered
  • 8 ounces smoked trout, skinned and broken into bite-size pieces
  • 1/4 cup thinly sliced green onions
  • Salt and pepper
  • 1/2 cup chopped smoked or toasted almonds (see note at left)

Nutrition Information

  • calories 337
  • caloriesfromfat 67 %
  • protein 16 g
  • fat 25 g
  • satfat 3.1 g
  • carbohydrate 16 g
  • fiber 4.4 g
  • sodium 695 mg
  • cholesterol 11 mg

How to Make It

  1. In a large bowl, mix lemon juice, olive oil, mustard, and mayonnaise until well blended. Add celery root, pear, radicchio, trout, and green onions and mix to coat. Add salt and pepper to taste.

  2. Spoon salad onto plates and sprinkle almonds on top, or mix in almonds and serve salad from bowl.