Smoked Sturgeon Salad With Leeks, Haricots Verts And Frisee

Ingredients

• Zest and juice from 2 lemons
• 1 tablespoon chopped parsley
• 1 tablespoon chopped shallots
• 2 teaspoons green peppercorns packed in water or vinegar, drained, mashed
• ¼ cup extra virgin olive oil
• Kosher salt
• 2 teaspoons sugar
• 1 teaspoon turmeric
• ¼ cup champagne vinegar
• ⅔ cup grape-seed oil
• Freshly ground black pepper
• ¼ pound smoked sturgeon, flaked into bite-sized pieces
• 2 Idaho potatoes, peeled and cut into 1/2-inch dice
• ¼ pound haricots verts
• 2 leeks, white part only, cleaned and cut into 1/2-inch slices
• 3 slices country bread, cut into 4-inch-long sticks
• 2 tablespoons butter, melted
• 1 head frisee lettuce, green leaves only, cut into bite-size pieces

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    773 calories; 57 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 27 grams polyunsaturated fat; 54 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 12 grams protein; 32 milligrams cholesterol; 834 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Make green peppercorn dressing: in a small bowl, combine lemon zest, parsley, shallots and peppercorns. Add lemon juice and gradually whisk in olive oil. Season to taste with salt.
2. In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the grape-seed oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat. Season to taste with salt and pepper, and set aside.
3. In a small pan over high heat, combine 2 quarts of water with 1/2 teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pan, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil. Add haricots verts, and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.
4. In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.
5. Preheat oven to 350 degrees. Brush bread sticks with melted butter, and bake until golden brown, about 10 minutes. Remove, and season to taste with salt and pepper.
6. Add frisee to vegetables. Add vinaigrette a little at a time, tossing to mix well and reserving about 2 tablespoons for drizzling over the finished salad. On each of 4 plates, place 1/4 of the sturgeon. Top with a mound of vegetables, and drizzle with vinaigrette. Garnish with bread sticks.

1 hour