Fresh fennel pairs nicely with smoked salmon
Smoked Salmon and Fennel Salad
If you like a mild anise flavor, more than likely you will love this easy-to-prepare salad.
Fresh fennel combines crisp texture with scrumptious licorice notes. It makes a welcome counterpoint to thinly sliced smoked salmon.
Of course, you can serve this dish with cocktails (a summertime gin & tonic comes to mind), but it can also be a dinner entree if just serving two.
Heat up a baguette to accompany it.
Yield: 2 as a main course, 4 as an appetizer or first course
Ingredients
1 medium-large bulb of fresh fennel, washed, stalks and fronds cut off and reserved
red onion, peeled, thinly sliced 1 lemon (1/2 teaspoon minced zest, 1
tablespoon juice)
Coarse salt, freshly ground black
pepper
4 to 6 ounces sliced smoked salmon 2 tablespoons extra-virgin olive oil Garnish: cherry tomatoes and sliced
radish
Optional for serving: warmed
baguette
kDirections
Cut fennel bulb in lengthwise quarters and cut out core; discard core. Cut crosswise into thin slices and place in bowl. Chop about 1/4 cup of fronds and place in bowl with slices. Add onion slices. Add zest and juice. Toss. Season to taste with salt and pepper. Toss again. Taste and add more lemon juice if needed. Don’t over-salt because smoked salmon can be salty.
Arrange salmon on platter or individual plates. Top with fennel mixture, allowing portions of salmon to peek through. Drizzle with olive oil. Garnish with cherry tomatoes and sliced radishes. the table. Season with flaky salt, if desired.
Skirt Steak With Salsa Verde Salad
I barely eat red meat anymore, so a recipe with beef really has to call out to me in order to merit cooking. This one by Lidey Heuck, a simple steak salad enlivened by Italian-style salsa verde, does that. Dinner would be just as delicious if you grilled chicken, fish or more vegetables instead of steak.
Yield: 4 servings
Total time: 35 minutes, plus marinating
Ingredients