4 heads Belgian endive (about 1 lb. total), rinsed

2 tart green apples, such as Granny Smith (about 1 lb. total)

2 T. chopped Italian parsley

2 T. walnut or vegetable oil

Salt and fresh-ground pepper

6 oz. smoked trout

 

Pour 2 T. 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 T. 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.

 

Yield:

Calories:

Fat:

Fiber: