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Endive-Apple Slaw with Smoked Trout

James Carrier
Yield Makes 4 light main-course servings or 6 first-course servings


  • 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

Nutrition Information

  • 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

  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.

  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.

  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.

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

  5. Nutritional analysis per first-course serving.