Spring Salad with Smoked Black Cod, Nasturtiums and Chive Blossoms

Spring Greens and Crunchy Vegetables

Sweet snap peas and asparagus balance the chicory's bitterness, while watermelon radish adds a clean, peppery crunch. Very brief blanching keeps the green vegetables vivid and firm.

Ingredients

• 1 small head butter lettuce, washed, dried and torn
• 1 small head radicchio or red chicory, about 5 ounces, torn into bite-size pieces
• 8 ounces sugar snap peas, strings removed
• 8 ounces asparagus, woody ends removed
• 1 small watermelon radish, scrubbed and thinly sliced into quarter rounds
• 1 tablespoon kosher salt, for the blanching water

Instructions

1. Bring a medium pot of water to a boil and add the salt. Prepare a bowl of ice water.
2. Cut the asparagus into 1-inch lengths. Blanch until bright green and crisp-tender, about 60–90 seconds, then transfer to the ice water.
3. Blanch the snap peas in the same boiling water for 30 seconds, then transfer to the ice water. Drain both vegetables thoroughly and dry on a clean towel.
4. Cut the snap peas crosswise into two or three pieces. Combine with the lettuce, chicory and radish in a large bowl, keeping refrigerated until ready to dress.

Notes

• Dry the vegetables thoroughly so the vinaigrette clings rather than pooling at the bottom of the bowl.

Smoked Black Cod

Rich, tender smoked sablefish supplies both substance and savory depth without needing another cooking step.

Ingredients

• 12 ounces ready-to-eat hot-smoked black cod (sablefish), labeled gluten-free

Instructions

1. Keep the fish refrigerated until shortly before serving.
2. Remove the skin and check carefully for pin bones. Separate the flesh into generous bite-size flakes, preserving its soft texture.
3. Fold into the dressed salad just before serving, or distribute over the greens so the pieces remain intact.

Notes

• Use fully cooked, ready-to-eat smoked fish; this method is not intended for raw or cook-before-eating smoked products.
• Taste the fish before seasoning the salad, since its saltiness will vary.

Lemon-Chive Vinaigrette

Lemon cuts through the oily fish, while a little Dijon helps the dressing cling to the leaves and chopped vegetables.

Ingredients

• 2 tablespoons fresh lemon juice
• 1 teaspoon gluten-free Dijon mustard
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon finely snipped chives
• 1/8 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Whisk the lemon juice and mustard together, then slowly whisk in the olive oil until lightly emulsified.
2. Stir in the chives, salt and pepper.
3. Taste on a leaf alongside a small piece of fish. Add salt only if needed; if the dressing is too sharp, whisk in a little more olive oil.

Nasturtium and Chive Blossom Crown

Nasturtiums contribute a watercress-like bite, and chive blossoms add gentle onion flavor. Leaving most flowers whole preserves the exuberant presentation.

Ingredients

• 12–16 edible nasturtium flowers
• 8 chive blossoms or tender flower buds
• 8 tender chive stems, cut into short lengths

Instructions

1. Inspect the flowers for insects and remove any damaged petals or tough stems. If needed, rinse gently in cool water and let dry completely on a towel.
2. Keep the nasturtiums whole. Leave a few chive blossoms or buds intact and gently separate the rest into small florets.
3. Reserve for the final garnish rather than tossing with the dressing.

Notes

• Use positively identified edible flowers from a food-safe, pesticide-free source. Forage only where permitted, avoiding roadsides, sprayed areas and places exposed to pet waste.

Overall Timing / Workflow

Preparing and drying the vegetables first allows a quick final assembly without wilted leaves or damaged fish.

Instructions

1. 0:00 — Bring the blanching water to a boil, prepare an ice bath, and wash and dry the greens.
2. 0:08 — Trim and blanch the asparagus and snap peas. Chill, drain and dry thoroughly.
3. 0:15 — Slice the radish and whisk the vinaigrette.
4. 0:20 — Inspect and prepare the edible flowers, then flake and check the smoked fish for bones.
5. 0:30 — Dress the vegetables, gently add the fish and finish with the flowers. Serve immediately.

Plating

Shallow bowls show off the chopped vegetables and delicate fish while supporting a loose crown of flowers.

Instructions

1. Toss the greens and vegetables with about two-thirds of the vinaigrette. Add more only as needed to give everything a light sheen.
2. Divide among four shallow bowls and gently nestle the smoked black cod throughout the salad.
3. Arrange the nasturtiums generously around the upper edge of each salad, leaving some vegetables and fish visible. Scatter the chive blossoms and stems across the center.
4. Serve immediately while the greens are crisp and the flowers fresh.

Leftover Path

Keeping the dressing and delicate garnishes separate preserves the vegetables and gives the smoked fish another useful meal.

Instructions

1. Store undressed vegetables, smoked fish, vinaigrette and flowers separately in covered containers in the refrigerator. Keep flowers on a barely damp paper towel.
2. Use the vegetables within 2 days and the flowers preferably within 1 day. Follow the smoked fish's package directions after opening; if none are given, use within 2 days.
3. Turn leftover fish and vegetables into lettuce cups with a little reserved vinaigrette.
4. Eat already-dressed salad the same day for the best texture. Discard fish or assembled salad left at room temperature for more than 2 hours.