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Smoked Salmon and Fennel Salad

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Smoked Salmon and Fennel Salad Photo: Steve Smith, Visionfire Studios

Smoked Salmon and Fennel Salad Photo: Steve Smith, Visionfire Studios

6 servings

Recipe courtesy of Chef Stéphane Levac

Ingredients:

  • 4 ounces sliced bacon, cut into
  • ½ inch strips
  • 1 bulb fennel halved and cored
  • Pinch of salt
  • 2 tbsp. olive oil 1/3cup diced shallot
  • 1 tsp. garlic, minced
  • 1 tsp. white pepper
  • 1/3cup white wine
  • 1 egg yolk
  • 3 tbsp. water
  • 1 tbsp. lemon juice 1 cup canola oil
  • 8 cups of salad greens
  • 12 cherry tomatoes, sliced in half
  • 1 apple, cored, thinly sliced and cut into triangles
  • ½ cucumber, cut into ¼ inch slices and halved into half moons
  • 6 ounces hot smoked salmon, torn into pieces
  • Nasturtium for garnish

Directions:

  1. Cook the bacon in a small skillet over medium-high heat until crispy, about 7-9 minutes. Drain and set the bacon aside on a paper towel to cool.
  2. Thinly slice one half of the fennel bulb on a mandolin and set in a small bowl. Sprinkle ½ a tsp. of salt and set aside for 20-30 minutes. Then rinse  the fennel under cold water, pat it dry, cover and refrigerate until ready to use.
  3. Cut the remaining fennel into a small dice. Heat the olive oil in a skillet over medium-high heat. Add the fennel, shallot, garlic, ½ tsp. salt and ½ tsp. white pepper. Cook until translucent, stirring once in a while, about 3 minutes. Slowly add the white wine to the skillet and cook until the liquid has been absorbed, about two minutes. Remove the pan from the heat and set aside.
  4. Combine the egg yolk, water, lemon juice, ½ tsp. salt, the remaining white pepper and sauteed fennel to a blender. Process until smooth. Slowly add 1 cup of canola oil until emulsified and set aside.
  5. Combine remaining ingredients including the cooked bacon in a mixing bowl and toss. Divide amongst six plates or serve family style and dress with the fennel dressing. Add nasturtium for garnish and serve with lemon wedges.

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