A light salad with a refined flavour, with health-giving properties that strengthen the body's defences at the coldest time of year.
4
30 minutes
45 minutes
Easy

Ingredients

  • 2 /

    fennels

  • 100 g /

    spinach

  • 2 /

    pomegranates

  • SESAME SEED OIL

    sesamo-250 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 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.

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.