Lunchbreak: Real Kitchen chef Nick Schmuck makes smoked salmon salad

Real Kitchen
1433 W. Montrose Avenue

Beet, Orange, Fennel, and Pistachio Salad with Smoked Salmon

Roasted Beets

2# beets, raw weight
5 sprigs rosemary
5 sprigs thyme
1 orange, cut in half
1/4 cup olive oil
1/4 cup water
2 tsp salt

Line small pan, such as bread pan, in foil. Toss beets with olive oil and salt. Place half of the herbs in bottom of pan with water. Place beets and orange on top of herbs, then cover with remaining herbs. Cover pan with foil and roast at 375 degrees until tender. When cool enough to handle, peel with paper towel. When cool, chop into 1 inch cubes.


3 oranges, cut into supremes or peeled and chopped (squeeze excess juice from orange core after cutting supremes and reserve)
1 bulb shaved fennel
1 Tablespoon white wine vinegar
1/4 cup olive oil
1/4 cup chopped chives
1/2 cup pistachios
3/4 pound smoked salmon, broken up into large chunks

Combine orange juice with olive oil and white wine vinegar to make vinaigrette and divide between beets and shaved fennel, orange supremes, pistachios, and chives. Season both bowls lightly. Place beets on plate, then top with fennel mixture. Divide salmon between plates.


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