Endive-Apple Slaw with Smoked Trout

James Carrier

Yield: Makes 4 light main-course servings or 6 first-course servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 49%
  • Protein: 7.8g
  • Fat: 7.8g
  • Saturated fat: 1.2g
  • Carbohydrate: 12g
  • Fiber: 2.8g
  • Sodium: 300mg
  • Cholesterol: 7.5mg


  • 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


  1. 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. 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. 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. 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.
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