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Endive-Apple Slaw with Smoked Trout

Makes 4 light main-course servings or 6 first-course servings

Endive-Apple Slaw with Smoked Trout

James Carrier
 1/4 cup fresh lemon juice
 4 heads Belgian endive (about 1 lb. total), rinsed
 2 tart green apples, such as Granny Smith (about 1 lb. total)
 2 tablespoons chopped Italian parsley
 2 tablespoons walnut or vegetable oil
  Salt and fresh-ground pepper
 6 ounces smoked trout
Step 1

Pour 2 tablespoons of the lemon juice into a large bowl. Trim off and discard cores and any discolored leaves from endive heads. Cut each head in half lengthwise, then cut halves lengthwise into 1/4-inch-wide strips. As you cut the endive, drop the strips into bowl and mix with lemon juice to prevent them from discoloring.

Step 2

Peel and core apples; cut into 2- to 3-inch-long, 1/4-inch-thick matchsticks, dropping into bowl and mixing with lemon juice and endive. Stir in parsley.

Step 3

In a small bowl, mix the remaining 2 tablespoons lemon juice with the oil; add salt and pepper to taste. Pour over endive mixture and mix to coat.

Step 4

Mound salad equally on plates. Pull any skin off smoked trout and discard; break trout into large flakes. Top salads equally with trout.

Step 5

Nutritional analysis per first-course serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 144Calories from Fat 49
% Daily Value *
Total Fat 7.8g12%

Saturated Fat 1.2g6%
Cholesterol 7.5mg3%
Sodium 300mg13%
Total Carbohydrate 12g4%

Dietary Fiber 2.8g12%
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.