Grilled Radicchio and Smoked Eel Salad

This salad may seem esoteric, but it only follows the tradition of serving smoked meats (like duck) with the bitter greens of the endive family. Here, the bitter “edge” of the radicchio balances and complements the richness and smokiness of the eel. Smoked trout, sturgeon, or whitefish can be substituted, and if you don’t have radicchio, use Belgian endive, or a combination of endives. I have used cucumber flowers as a garnish, but you can use any herb flowers.