Like all greens, bitter greens supply iron, but they are also powerful blood purifiers. Taken at the end of a meal, they act as digestive aids as well as palate cleansers. Prep tips: This dressing is fine made ahead, even for days and days, kept in the fridge. Ingredient tip: Check sodium levels on smoked trout; they vary wildly by brand.
Mixed Bitter Greens with Fennel and Smoked Trout
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Ingredients
- 1/4 cup balsamic vinegar
- 1 1/2 teaspoons Dijon mustard
- 2 cloves garlic
- 2 teaspoons honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup flaxseed oil
- 1 small head radicchio
- 1 small head curly endive
- 2 bunches very fresh arugula
- 1 fennel bulb halved lengthwise and thinly sliced
- 8 ounces smoked trout
- 1 tablespoon snipped chives
Instructions
- Put balsamic vinegar, mustard, garlic, honey, salt, and pepper into a blender and process until smooth. With blender running, slowly pour in oil, whipping until mixture emulsifies.
- Cut radicchio in half, remove core, and cut into strips. Wash and tear curly endive and arugula into bite-size pieces. Combine all greens in a large bowl with fennel.
- Remove skin from trout and discard. Break trout into large bite-size pieces.
- Toss salad with half of the dressing in a large bowl. Taste and add more, if needed. Divide among four plates and top with the trout pieces. Garnish with chives and serve at once.
Recipe Notes
Nutrition Facts
Mixed Bitter Greens with Fennel and Smoked Trout
Amount Per Serving
Calories 156
% Daily Value*
Cholesterol 21mg
7%
Sodium 143mg
6%
Total Carbohydrates 9g
3%
Dietary Fiber 4g
16%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 156 cal, 54% fat cal, 10g fat, 1g sat fat, 21mg chol, 10g protein, 9g carb, 4g fiber, 143mg sodium
