100 g /
ORGANIC EXTRA VIRGIN OLIVE OILFind out more
200 g /
sliced smoked salmon
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 Organic extra virgin olive oil vinaigrette and serve.
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.