Wild Salmon Chowder
This Wild Salmon Chowder warms all the senses for the winter holiday season.
Ingredients
SERVINGS: 2 Serving(s)
Salad
- 4 mandarinquats, cut into quarters lengthwise (can substitute 6-7 kumquats, sliced into coins)
- 1 small head radicchio, leaves torn into large petals
- 5 ounces bucheron cheese
- ¼ cup chervil sprigs (can also use dill, parsley, tarragon)
- Flake salt and freshly ground pepper
Dressing
- 1 clove garlic, finely grated on a microplane
- 1 teaspoon white wine vinegar
- 1 teaspoon Meyer lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- Zest from 1 Meyer lemon
- Freshly ground black pepper
- ½ teaspoon kosher salt
Preparation
In a small bowl, whisk together all dressing ingredients until emulsified and taste. Adjust seasoning as needed and set aside.
In a serving bowl, combine torn radicchio and mandarinquats. Add 3-4 tablespoons of dressing and freshly ground pepper, and toss to coat. It should taste bright and somewhat punchy - add more dressing as needed and toss to combine.
Scatter chervil onto the salad and nestle in the cheese, broken into a few fragments. Finish lightly with flake salt and more pepper to taste.
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