From: Chefs Gayle Pirie and John Clark, Foreign Cinema, San Francisco. Yield: 6 servings. 2 ruby grapefruits 1 Tbsp. champagne vinegar 1 Tbsp. minced shallot 3 Tbsp. creme fraiche 2 Tbsp. extra-virgin olive oil to taste, kosher salt and freshly ground pepper 4 large endives (about 11⁄2 lb.), leaves separated 2 Hass avocados, cut into 1⁄2” dice 1 lb. smoked trout fillets, skinned and flaked into 1” pieces Using a knife, carefully peel the grapefruits; be sure to remove all the bitter ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.