Ingredients:
1 phenol bulb · 75 g of smoked or cured salmon 1 handful of toasted almonds 1 handful of radish leaves · Wild flowers · 1 file (suc i ratlladura) · Salt · Black pepper · Extra virgin olive oil.
Elaboration:
· Thinly slice a bulb of fenoll with a mandolin or well-sharpened knife.Season it with the juice of a lime, salt in oil, and let it marinate for a few minutes.
· Col·locar el fenoll in a large plate and add rocket leaves, strips of smoked or cured salmon, chopped toasted almonds and edible flowers (such as those of ruca, of mustard or agret). Incorporate some green leaves from the same fenoll to enhance the aroma.
· Finish dressing immediately with extra virgin olive oil, freshly ground black pepper and a little lime zest.
· Boiled creilles can be added to make a more complete and satisfying dish.
Fennel is one of those discreet ingredients that, when we taste it for the first time, ens surprise. With its aniseed touch, fresh and crispy, is the protagonist of this recipe, that combines it with salmon, almonds and wild flowers. A light and fresh salad, that respects the product and invites to enjoy the simplicity of seasonal cuisine.
Vanesa Bustos. kitchen of rooting. @vanesabustos.culinaria / vanesabustos.com
