Ingredients
1 head butter lettuce, torn and chilled
8 oz. smoked fish, either trout or salmon, divided into 4 whole pieces
1 cup celery root, pared and shredded
1 tart green apple, cored, quartered and sliced
1/2 cup pecan pieces, toasted
3/4 cup (approx.) Champagne vinegar dressing
Preparation
For dressing:
Combine 1 large egg yolk with 1 1/2 tsp. prepared Dijon mustard and 1/4 cup Champagne vinegar in food processor with steel blade. Season to taste with salt and freshly ground black pepper. With machine running, slowly pour 1 cup of vegetable, canola or olive oil into feed tube to incorporate oil. Store covered and refrigerated until ready to use (makes 1 1/2 cups).
To assemble salad:
Toss chilled butter lettuce with enough Champagne vinegar dressing to coat leaves but not oversaturate. Divide dressed lettuce between 4 chilled salad plates. Fan each quarter of sliced apple on top of lettuce. Top with equal portions of shredded celery root. Place 2 oz. whole portions of smoked fish over shredded celery root. Sprinkle each plate with toasted pecan pieces. Serve immediately.
