Prepare to tantalize your taste buds with a salad that's anything but ordinary! This Green Salad with Radishes and Smoked Mackerel is a culinary masterpiece that transforms simple ingredients into a gourmet experience. Imagine crisp, vibrant greens dancing with peppery radishes and rich, smoky mackerel - a combination so unexpected, it'll make your palate do a happy dance. Whether you're looking to impress dinner guests or treat yourself to a quick, nutritious meal, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 cups mixed greens
- 1 bunch radishes, sliced
- 8 ounces smoked mackerel, flaked
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- Salt and pepper to taste
Instructions
- Wash the mixed greens thoroughly under cold running water. Pat dry using a clean kitchen towel or salad spinner to remove excess moisture.
- Rinse the radishes and slice them thinly using a sharp knife or mandoline. Aim for uniform, translucent slices that will provide a crisp texture to the salad.
- Carefully flake the smoked mackerel into bite-sized pieces, removing any small bones if present. Ensure the mackerel is evenly distributed and broken into delicate segments.
- Peel and thinly slice the red onion, cutting against the grain to create delicate rings or half-moons.
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper to create a simple vinaigrette dressing. Taste and adjust seasoning as needed.
- In a large salad bowl, gently combine the mixed greens, sliced radishes, flaked mackerel, and red onion.
- Drizzle the prepared vinaigrette over the salad and toss gently to ensure even coating without bruising the delicate greens.
- Serve immediately at room temperature to enjoy the fresh ingredients and vibrant flavors.
Tips
- Greens Matter: Choose the freshest mixed greens possible. A combination of arugula, baby spinach, and butter lettuce works wonderfully for added depth of flavor.
- Radish Technique: When slicing radishes, use a sharp mandoline or very sharp knife to get paper-thin, translucent slices that add a delightful crunch.
- Mackerel Magic: Look for high-quality smoked mackerel and check carefully for any small bones before flaking. The smoky flavor should be pronounced but not overwhelming.
- Dressing Pro Tip: Make your vinaigrette ahead of time and let it sit for 10-15 minutes to allow the flavors to meld together.
- Serving Suggestion: Serve this salad immediately after dressing to maintain the crisp texture of the greens and prevent wilting.
- Temperature Trick: Let the smoked mackerel come to room temperature before adding to the salad to enhance its rich, smoky flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
