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Cafe Toulouse’s Smoked Salmon With Citrus-Watercress Salad and Capers

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Serves 4
 
Ingredients
8 ounces smoked salmon
2 ruby red grapefruits
2 oranges
½ cup extra virgin olive oil
2 bunches watercress
2 heads endive, separated into individual leaves
½ cup capers

Directions
Place the smoked salmon on four plates. For the citrus, cut off outer peel and white pith to expose fruit, then cut in between membranes to extract segments. Squeeze juice from leftover fruit into a small bowl. Whisk olive oil into juices. In medium mixing bowl, combine watercress, endive, and citrus segments. Toss in dressing. Pile equal amounts of salad in middle of smoked salmon and garnish with capers.

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