Chopped Endive Salad with Smoked Salmon

Yield: Makes 6 to 8 servings

Ingredients

• 8  ounces  each red and white Belgian endive (or all one color), rinsed
• 1 1/2  tablespoons  lemon juice
• 1  tablespoon  olive oil
• 3/4  to 1 teaspoon prepared horseradish
• 1  teaspoon  Dijon mustard
• 1/4  teaspoon  pepper
• 4  ounces  hot-smoked salmon, skin removed, flaked or broken into pieces
• 2  tablespoons  drained capers
• 2  hard-cooked eggs, peeled
• Salt

Preparation

1. Trim and discard ends from endive and slice heads crosswise on the diagonal.

2. In a large bowl, mix lemon juice, olive oil, horseradish to taste, mustard, and pepper.

3. Add endive, salmon, and capers to bowl and mix to coat. Press eggs through the large holes of a grater, or chop.

4. Spoon salad onto plates; top with eggs. Add salt to taste.

Nutritional Information

Calories:

73 (56% from fat)

Protein:

8.4g

Fat:

4.5g (sat 1.1)

Carbohydrate:

3.5g

Fiber:

1.3g

Sodium:

269mg

Cholesterol:

61mg