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Shaved Fennel Salad with Maple Smoked Salmon

Shaved Fennel Salad with Maple Smoked Salmon

This fully-loaded Shaved Fennel Salad features flakes of maple smoked salmon, radicchio, spinach, avocado, grapefruit, and pomegranate arils all dressed in a rice wine vinegar and tahini dressing.
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Prep Time 25 minutes
Cook Time 5 minutes
Servings: 6
Course: Salad
Ingredients Method Notes

Ingredients
  

Rice Wine Vinegar Tahini Dressing
  • 1 clove garlic minced
  • 1 tsp fresh ginger grated
  • ¼ cup olive oil
  • ¼ cup rice wine vinegar
  • 2 tbsp tahini
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • ¾ tsp salt
Shaved Fennel Salad
  • 250g (9oz) green beans
  • 1 batch Rice Wine Vinegar Tahini Dressing see above
  • 2 tbsp sesame seeds divided
  • 1 bulb fennel shaved on a mandolin
  • 1 head radicchio torn into bite-sized
  • 75g (2.6oz) baby spinach
  • 1 ruby red grapefruit peeled and segmented
  • 1 white grapefruit peeled and segmented
  • 1 avocado peeled, pitted, and cut into wedges
  • 150g (5.2oz) maple smoked salmon flaked
  • ½ cup pomegranate arils

Method
 

For the Dressing
  1. Place the garlic, ginger, olive oil, vinegar, tahini, honey, Dijon mustard, salt in a bowl and whisk to combine. Chill until ready to use.
    1 clove garlic, 1 tsp fresh ginger, ¼ cup olive oil, ¼ cup rice wine vinegar , 2 tbsp tahini, 1 tbsp Dijon mustard, 1 tbsp honey, ¾ tsp salt
For the Salad
  1. Bring a large pot of water to boil. Liberally salt the water and add the green beans. Cook for 3-5 minutes or until the beans are tender and a brighter shade of green. Take the beans off of the heat and immediately plunge them into an ice bath to stop the cooking process.
    250g (9oz) green beans
  2. Drain the green beans and place them in a large bowl. Pour half of the dressing and half of the sesame seeds over them and toss to coat. Set them aside.
    1 batch Rice Wine Vinegar Tahini Dressing, 2 tbsp sesame seeds
  3. Place the fennel, radicchio, and spinach in a large bowl. Add the grapefruit, the remaining dressing and sesame seeds. Toss to coat.
    1 bulb fennel , 1 head radicchio, 75g (2.6oz) baby spinach , 1 ruby red grapefruit, 1 white grapefruit
  4. Transfer the dressed veg to a large platter and top with the green beans, salmon, avocado, and pomegranate arils. Serve immediately. 
    1 avocado, 150g (5.2oz) maple smoked salmon, ½ cup pomegranate arils

Notes

To save time when entertaining, make the dressing and dress the green beans the day before. You can also prep the salmon and grapefruit in advance. Just don't cut or dress the fennel, radicchio, and spinach until you're close to serving - they will wilt.