Balsamic salad recipe: fennel, pink grapefruit, salmon

Salad of fennel, pink grapefruit and salmon

2 servings with balsamic vinegar recipes

Ingredients

  • 1 medium-sized fennel
  • 100 g smoked salmon
  • 1 pink grapefruit
  • juice of half a lemon
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar or dressing Giareto
  • salt and pepper to taste

Preparation

Wash and clean well the fennel and chop finely with a knife along the length. Cut the lower base and the top of grapefruit.

With the aid of a sharp knife proceed to peeling by semicircular movements from top to bottom, following the shape of citrus, finally cut only the cloves completely peeled.

Chop salmon into thin strips and add all the ingredients in a bowl, season with citronette emulsion composed of extra virgin olive oil, balsamic vinegar, the juice of half a lemon, salt and pepper to taste

The dish is ready, serve chilled.



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