FENNEL, LENTIL AND SMOKED TROUT SALAD

Storage note: Leftover salad can be refrigerated in an airtight container for up to 3 days.

2 large fennel bulbs (about 1 pound total)

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice, or more to taste

2 teaspoons Dijon mustard, or more to taste

1/8 teaspoon fine sea salt or table salt, or more to taste

1/8 teaspoon freshly ground black pepper, or more to taste 2 tablespoons finely chopped shallot (1/2 medium)

1 1/4 cups cooked brown, green or black lentils (from one 15-ounce can, rinsed until the water runs clear and drained, or cooked from dry)

1 tablespoon chopped fresh dill, plus more dill fronds for

garnish

1 cup (33/4 ounces) flaked, skinless, smoked trout or whitefish 4 lemon wedges, for serving

Trim the tops off the fennel bulbs and discard them or reserve them for another use. Quarter the bulbs lengthwise and remove and discard the tough outer layer and the cores. Thinly slice the remaining fennel. You should have about 3 cups.

In a medium bowl, whisk together the oil, lemon juice, mustard, salt and pepper until incorporated. Stir in the shallot. Add the sliced fennel and the lentils to the bowl and toss to coat. Stir in the chopped dill. Taste, and season with more lemon juice, mustard, salt and/or pepper, if desired.

To serve, divide the salad among 4 serving plates. Place 1/4 cup of the smoked fish on top of each, then garnish with dill fronds and a lemon wedge. Makes: 4 servings

Nutrition per serving (about 1 1/4 cup), based on 4: Calories: 212; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 16 mg; Sodium: 447 mg; Carbohydrates: 22 g; Dietary Fiber: 9 g; Sugar: 6 g; Protein: 13 g This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.