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Serves 6
Ingredients:
- 200g smoked salmon (cut into 30mm strips)
- 2 small fennel bulbs
- 3 medium firm nashi pears
- 2 cups baby rocket leaves
- 1 cup radicchio heart leaves ( or mixed salad leaves)
- 2 small zucchini
- 4 tablespoons walnut pieces
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Freshly ground black pepper
Method:
- Trim away the outer layer from the fennel bulbs, wash and thinly slice and place in a bowl
- Wash, quarter and core the pears, slice thinly and add to the fennel
- Wash the zucchini and cut into long ribbons (using a vegetable peeler)
- Place into the bowl along with all the remaining ingredients
- Toss gently together, check for seasoning and serve immediately
How to tell good quality smoked salmon:
- Even consistency of colour
- Texture is firm and doesn’t fall apart when handled
- It’s moist; not too oily or salty
- Feels meaty in the mouth not mushy