Smoked salmon, salsa verde, and radicchio sandwich
For assembling sandwich:
2 slices of sourdough bread
1 tin Fishwife smoked salmon
Mayonnaise, for slathering
Celery leaf salsa verde, recipe follows
A handful of dressed radicchio, directions follow
For celery leaf salsa verde:
½ cup finely chopped celery leaf
½ cup finely chopped parsley
1 tbsp capers, roughly chopped
2 cloves garlic, grated on a microplane or very finely minced
2 Fishwife anchovies, finely chopped
⅔ cup extra olive oil
1 tsp red wine vinegar
Pinch red pepper flakes
A couple grinds of black pepper
Salt to taste
A handful of sturdy radicchio
Splash of olive oil
Splash of red wine vinegar
Combine the chopped herbs, capers, garlic, and anchovies in a small bowl. Pour in olive oil and mix to combine. You’re looking for a thick, luxurious consistency. An important trick to keeping salsa verde fresh is refraining from adding vinegar (or any acid) until you’re ready to serve, otherwise the herbs will begin to oxidize and the flavors won’t be as bright. With that said, add the red wine vinegar and stir to combine. Add a small pinch of salt, a couple grinds of black pepper and a pinch of red pepper flakes. Taste the salsa verde; does it need more acid? More salt? Tinker and adjust if need be.
Tear a few leaves of radicchio into a small bowl. Dress with a touch of olive oil, red wine vinegar, salt and pepper.
To build the sandwich, lather 2 pieces of bread in mayonnaise, then spread each slice generously in the salsa verde. Load one piece of bread with the dressed radicchio, and the other piece with the tin of smoked salmon. Fold the two pieces of bread together like you’re closing a book, sealing all of the goodness in half. Cut in half, share with a friend, or devour on your own.