Festival Recipe
Riverfield Shaved Carrot and Radicchio Salad with Smoked Goatsbridge Trout and a Highbank Orchard Apple Cider Vinaigrette
Recipe by James Kavanagh and William Murray
- Serves2
Ingredients
- 500g riversfield organic Carrots, Shaved on a mandolin
- 1 radicchio head, leaves separated
- Large bunch of fresh parsley, chopped
- 2 tablespoons of capers
- 2 tablespoons of extra virgin olive oil
- 1/2 teaspoon of sea salt
- 1 teaspoon of dijon mustard
- 2 tablspoons of highbank orchard apple cider vinegar
- 2 teaspoons of honey
- 100g Goatsbridge smoked trout
- lemon wedges to serve
Method
- Make the dressing by whisking together the vinegar, olive oil, mustard, honey and sea salt.
- Assemble the salad by mixing the shaved carrots, radicchio leaves and capers in a large bowl, season lightly with sea salt and drizzle over half the dressing, tossing everything well.
- top with ribbons of smoked sea trout, chopped parsley and the rest of the dressing drizzled over.
