A light salad with a refined flavor, with health-giving properties that will keep you going through the dog days of summer!
4
30 minutes
45 minutes
Easy

Ingredients

  • 2 /

    fennel

  • 100 g /

    spinach

  • 2 /

    pomegranates

  • SWEET & FRUITY EXTRA VIRGIN OLIVE OIL

    sweet&fruity500ml Find out more
  • ½ /

    lemon

  • Sea Salt

  • 200 g /

    sliced smoked salmon

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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 fennel using a mandolin 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 a Zucchi Sweet & Fruity extra virgin olive oil vinaigrette and serve.

THE CHEF:

Marina of TARTE MAISON

Talking, writing about and photographing food have been her passion for five years. La tarte maison is the site with a touch of French taste where she concentrates her talents.