May 3, 2006
Total time: 15 minutes
2 small fennel bulbs, trimmed
2 tablespoons Meyer lemon juice
1/8 teaspoon sea salt
1 1/2teaspoons Dijon mustard
2 tablespoons best quality olive oil
Freshly ground black pepper to taste
1 to 2 teaspoons chopped fennel fronds
4 ounces smoked wild salmon
Meyer lemon wedges for garnish
1. Using a mandoline, shave the fennel against the grain into paper-thin slices. Set aside.
2. In a large bowl, whisk together the lemon juice, salt and mustard. Whisk in the olive oil in a slow stream. Add the pepper and whisk again.
3. Add the shaved fennel to the bowl, along with the fennel fronds, and toss to coat the fennel well. Adjust the seasoning and set aside.
4. On each of 4 plates, arrange one-fourth of the smoked salmon. Next to it, heap one-fourth of the fennel salad, giving it some height on the plate. Garnish with a lemon wedge.
Each serving: 124 calories; 6 grams protein; 7 grams carbohydrates; 3 grams fiber; 8 grams fat; 1 gram saturated fat; 7 mg. cholesterol; 665 mg. sodium.
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