Sunday, December 21, 2008

Smoked Salmon, Arugula and Endive Salad

The exciting research on the health benefits of vegetables has inspired me to make salad every day. Arugula, also known as rocket, is a real favorite of mine, with a robust flavor which makes it satisfying. When shopping for greens, be flexible and look for freshness, this salad works well with mixed greens or romaine lettuce. Endive is added for a little crunchiness; celery is a good alternative. For dressing I enjoy a simple drizzle of extra-virgin olive oil, a squeeze of fresh lemon or lime would be fine. Here is the recipe which I created for our book The Fat Resistance Diet:

Smoked Salmon, Arugula and Endive Salad

This bold salad rewards you with lots of flavor. Peppery arugula and crunchy endive perfectly complement the smokiness of the salmon.

Four Ounces Smoked Salmon, Sliced

2 Cups Arugula or Mixed Greens

1 Head of Endive, Chopped or 1/2 Cup Celery, Chopped

2 Stalks Green Onion, Chopped

1 Teaspoon Capers

Freshly Ground Black Pepper

Preparation Tip:

Soak your vegetables in a little warm water to remove any sand, and then rinse well with cold water. Greens such as arugula can be sandy, so repeat until the sand is gone. I often use a salad spinner to dry the greens, but sometimes just pat them dry with paper towel.

In a bowl or a take-away container, mix together arugula, endive and green onion. Place salmon slices on top of salad then add capers and black pepper. Dress with olive oil and lime juice just prior to serving. Serves one.

Nutrition per Serving

184 Calories

23 g Protein

11 g Carbohydrates

5 g Fat


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