The smoked herring salad with carrots, orange, radicchio, and walnuts is a fresh and aromatic dish that combines intense flavors and balanced contrasts. The strong and savory taste of smoked herring is balanced by the sweetness of carrots and orange, while the radicchio adds a pleasant bitter note and the walnuts provide crunchiness. It’s a nutritious yet light salad, perfect as an elegant appetizer or as a main dish for a quick and characterful lunch, especially ideal in the winter season.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz smoked herring
- 2 carrots
- 2 oranges
- 1 head radicchio
- 1.4 oz walnuts
- to taste extra virgin olive oil
- pepper
- salt
Tools
- 1 Knife
- 1 Cutting board
- 1 Bowl
Steps
Peel the carrots and cut them into thin julienne strips or coarsely grate them.
Wash the radicchio, dry it, and cut it into strips.
Peel the oranges, removing the white part, and cut them into segments or cubes, collecting the juice.
Cut the smoked herring into slices or regular pieces.
Roughly chop the walnuts.
In a large bowl, combine carrots, radicchio, and orange; add the herring and walnuts.
Dress with extra virgin olive oil, fresh pepper, and, if desired, a few drops of orange or lemon juice. Mix gently and serve. Adjust salt if necessary, depending on the saltiness of the herring.
WARNING: refer to the Associazione Italiana Celiachia guide and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
If the herring is very salty, you can soak it in cold water or milk for 20–30 minutes, then dry it well.
Serve the salad slightly cool but not too cold to better appreciate the smoky aromas.
Add thinly sliced fennel for an even fresher and aromatic note.
Replace part of the orange with thinly sliced green apple for a sweet-tart contrast.
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