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Spring Greens with Smoked Fish and Herbed Aioli
- 3 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 garlic clove, pressed
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh chives
- 1 tablespoon chopped fresh Italian parsley
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 5-ounce package mixed baby greens
- 1 small head of radicchio, coarsely torn
- 1 1/4 to 1 1/3 pounds smoked fish fillets (such as trout and/or whitefish), skin and any small bones removed, fish broken into bite-size pieces
Directions:View on Epicurious
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