Spring Greens with Smoked Fish and Herbed Aioli

Spring Greens with Smoked Fish and Herbed Aioli
Photo by Tom Schierlitz


  • 1 1/3 pounds smoked fish fillets (such as trout and/or whitefish)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh Italian parsley
  • 1 5-ounce package mixed baby greens
  • 2 tablespoons fresh lemon juice
  • 1 small head of radicchio, coarsely torn
  • 1 garlic clove
  • + 4 more ingredients
    • 1 ½ tablespoons fresh lemon juice
    • 3 large egg yolks
    • ¼ cup fresh chives
    • ¼ cup extra-virgin olive oil

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 160°F, 5 to 6 minutes. Remove from over water. Coo...

View full recipe at Epicurious


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