Fennel Salad and Salmon Carpaccio

Fennel Salad and Salmon Carpaccio

  • Preparation 25 min
  • Servings 4
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

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

Preparation

Note from Ricardo

Salmon carpaccio is much easier to make than you think it is. Plus, it's a great way to add another fish option to your weekly summer menus.

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin

RICARDO Multifonctional Mandolin

39.99 $

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

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