Endive-Apple Slaw With Smoked Trout

• 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. 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.

lemon juice, endive, green apples, italian parsley, walnut, salt, trout

Taken from www.myrecipes.com/recipe/endive-apple-slaw-with-smoked-trout (may not work)