Insalata d’inverno con salmone – Winter Salad with Salmon

Fennel and fish is one of the happiest winter marriages. 

Here I combine the fresh and crunchy fennel with the delicate salmon in a festive salad. Spinach leaves give colour, whereas the pomegranate enhances both the crunchiness and the sweetness of the main ingredients.
Tip: the Dijon mustard is the essential binding for the vinaigrette. Do not miss it out. Details are so important in simple dishes.

Insalata d’inverno con salmone – Winter Salad with Salmon

2 medium fennels
100 g baby spinach
The seeds of half of a pomegranate
200 g fresh salmon fillet, cut into 1 cm slices
Vinaigrette
Sea salt and black pepper
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard

Serves 2 to 3
Preparation time: 20 minutes

1. In a small bow, make your vinaigrette by dissolving the salt in the lemon juice. Add the oil, the mustard and the pepper and mix with a fork. 
2. Dip the salmon slices in the vinaigrette and place them on a plate. Leave to marinate at room temperature, while preparing the ingredients
3. Trim the stalks of the fennels, where they are attached to the bulb. Set aside to use in soups or stews and keep the leaves to use as aromatic herb (dill). 
4. Wash the fennel bulbs and halve them. Trim the base but not too closely, or the leaves will fall apart. Quarter and finely slice them vertically, leaving the central core so that it holds the layers together keeping the salad crunchy.
5. Arrange the fennel in a serving dish.
6. Wash, drain and add the spinach to the fennels.
7. Halve the pomegranate and spoon out the seeds. Sprinkle them over your salad.
8. Dress your salad with the vinaigrette and toss to combine. 
9. Arrange the marinated salmon on top.
10. Serve at once.