Roxanne Chan garnishes this delicious fall salad with chopped smoked almonds. We liked it with plain toasted almonds too.
Sunset NOVEMBER 2004
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.
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