Main course
Fennel and salmon salad with pomegranate and Zucchi sesame seed oil vinaigrette
4
people
30 minutes
(cooking time)
45 minutes
(total time)
Difficulty
Easy
Ingredients
fennels | 2 |
spinach | 100 g |
pomegranates | 2 |
SESAME SEED OIL | |
lemon | ½ |
sea salt | |
sliced smoked salmon | 200 g |
Instructions
Wash the fennel and spinach.
Remove the pomegranate seeds and set aside 5-6 spoonfuls; place the rest in a potato press and squeeze out the juice, recovering it in a bowl. Add the lemon juice and a pinch of sea salt. Stir briskly with a fork until the salt has completely dissolved.
Thinly slice the fennels using a mandoline slicer or just a sharp knife.
Prepare the plates, arranging first the fennel then the salmon slices and finally the spinach leaves. Garish with the pomegranate seeds set aside, season with the pomegranate and sesame oil vinaigrette and serve.
Remove the pomegranate seeds and set aside 5-6 spoonfuls; place the rest in a potato press and squeeze out the juice, recovering it in a bowl. Add the lemon juice and a pinch of sea salt. Stir briskly with a fork until the salt has completely dissolved.
Thinly slice the fennels using a mandoline slicer or just a sharp knife.
Prepare the plates, arranging first the fennel then the salmon slices and finally the spinach leaves. Garish with the pomegranate seeds set aside, season with the pomegranate and sesame oil vinaigrette and serve.
