Alan Roettinger

July 16, 2009

1 Min Read
Mixed Bitter Greens with Fennel and Smoked Trout

Serves 6–8 / 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.

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

1. 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.

2. 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.

3. Remove skin from trout and discard. Break trout into large bite-size pieces.

4. 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.

PER SERVING: 156 cal, 54% fat cal, 10g fat, 1g sat fat, 21mg chol, 10g protein, 9g carb, 4g fiber, 143mg sodium

About the Author(s)

Alan Roettinger


Alan Roettinger has been a private chef to the stars for over 28 years, and has authored two cookbooks, Omega-3 Cuisine (Books Alive, 2008) and Speed Vegan (Book Publishing, 2010). Visit him and preview his books at, or check out his blog at Vegan Ascent.

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