Ingredients
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1 bulb fennel
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3 stalks celery
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1 apple
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1 lime
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2 tsp honey
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1 tbsp water
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1 tsp mustard
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3-4 tbsp olive oil
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100 g salmon, either salter or smoked
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1 tbsp cedar nuts
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salt
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pepper
Directions
A most tender and light salad. A flavorsome match of fennel and celery stalks incredibly combines with sour-sweet apples. And salmon accents this wonderful combination of tastes.
Thin-cut and nicely arranged vegetables topped with salmon slices and cedar nuts create this elegant festive celery, fennel, apple & salmon salad.
Not is the time to try!
Enjoy!
P.S. For vegan version please use agave syrup instead of honey.
Today's visits: 1.
Steps
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1
Done
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Wash and dry the fennel, celery and apple. |
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2
Done
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Prepare the fennel. Remove the spoiled leaves. Remove and save fennel sprouts (for vegetable stock, the recipe is here). Cut the bulb into four even parts, remove the core. Cut the remained leaves into thin slices. |
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3
Done
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Cut the celery into slabs with a peeler. |
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4
Done
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Cut the apple in half, core and cut into thick slices. |
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5
Done
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Place the fennel, celery and apple in a bowl to marinate. |
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6
Done
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Mix 1 tbsp water, 1 tsp honey, juice and zest of ½ lime. Pour this marinade over the vegetables, toss and let stand for 30 min. Marinate right after the apple has been cut in order it doesn’t turn brown. |
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7
Done
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Cut the salmon into strips. |
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8
Done
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For the sauce, mix together olive oil, juice of ½ lime and 1 tsp honey. |
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9
Done
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Pour the sauce over the marinated vegetables. Add salt to taste. Put the salad on serving plates. Arrange the salmon strips on top, sprinkle with cedar nuts and black pepper. Bon appetite! |
