Fennel Salad and Salmon Carpaccio
Fennel Salad and Salmon Carpaccio
Ingredients
- ¼ cup (60 ml) sunflower or vegetable oil
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 4 cups (180 g) curly leaf lettuce, torn
- 1 fennel bulb, thinly sliced on a mandoline
- 8 gherkins, thinly sliced
- ¼ cup (40 g) roasted sunflower seeds
- 1 lb (450 g) very fresh skinless salmon
- 1 small shallot, chopped
- Fennel fronds, to taste
- 8 long slices baguette, toasted
Instructions
- In a small bowl, combine the oil, lemon juice and mustard.
- In a large bowl, combine the lettuce, fennel, gherkins and sunflower seeds. Add half of the dressing and mix well. Season with salt and pepper.
- Slice the salmon as thinly as possible and arrange on 4 plates. Drizzle with the remaining dressing. Sprinkle with the shallot and fennel fronds. Season with salt and pepper.
- Serve the salmon carpaccio immediately along with the salad and slices of toasted baguette.
Fennel Salad and Salmon Carpaccio