Sunday, June 1, 2008

The Philosopher's Lunchbox: edition #4

I made this on a whim, and suggest you follow suit.

Smoked salmon, fennel, avocado and tangelo salad

a few strips smoked salmon
a few slices of fennel bulb, diced
a few fennel fronds, finely chopped
1 tangelo, halved and 1 half segmented
1/2 avocado, sliced
freshly ground black pepper

zest from the tangelo
juice from reserved 1/2 tangelo
1 tsp dijon mustard
1 tsp extra-virgin olive oil
sea salt

Assemble the salmon, fennel, tangelo and avocado segments prettily on a plate.
Now mix up the dressing until thick (mustard is an emulsifier); taste and adjust the seasoning; drizzle it over the top of the salad.
Top with fennel fronds and a liberal amount of black pepper.

A perfect lunch for one.

P.S. I have a feeling a few oily black olives might be a nice addition too.

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