Fennel Arugula And Smoked Trout Salad With Horseradish Dressing Food

ARUGULA AND FENNEL SALAD

Arugula and Fennel Salad image

Provided by Tyler Florence

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 large fennel bulb
1/2 red onion
1 bunch arugula
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 small piece Parmigiano-Reggiano

Steps:

Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams

SMOKED TROUT SALAD WITH FENNEL, APPLE & BEETROOT

Smoked trout salad with fennel, apple & beetroot image

Delicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours - a great light bite

Provided by Good Food team

Categories Dinner, Main course

Time 15m

Number Of Ingredients 8

Ingredients

½ small fennel bulb, trimmed and thinly sliced
1 green-skinned apple, cored, quartered and sliced
4 spring onions, sliced on the diagonal
100g baby beetroot in mild vinegar, drained and quartered
140g skinless hot-smoked trout fillets
small bunch dill, fronds removed
2tbsp low-fat natural yogurt
1tsp horseradish sauce

Steps:

Put the fennel in a shallow serving dish and scatter over the apple, spring onions and beetroots. Flake the trout into chunky pieces and arrange on top. Sprinkle with half the dill fronds. Finely chop the remaining fronds and reserve.
Mix the yogurt and horseradish with 1 tbsp cold water, then stir in the reserved dill. Pour half the dressing over the salad and toss very lightly. Spoon over the remaining dressing and serve.

Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

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