- 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
- calories 144
- caloriesfromfat 49 %
- protein 7.8 g
- fat 7.8 g
- satfat 1.2 g
- carbohydrate 12 g
- fiber 2.8 g
- sodium 300 mg
- cholesterol 7.5 mg
How to Make It
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.
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.
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.
Mound salad equally on plates. Pull any skin off smoked trout and discard; break trout into large flakes. Top salads equally with trout.
Nutritional analysis per first-course serving.