This March 31 photo shows a shaved fennel and smoked salmon salad in Concord, N.H. Photo by: AP Photo/Matthew Mead
May 7, 2014 9:58:28 AM
How many breakfasts in bed does it take for a mom to get sick of breakfast in bed on Mother's Day?
Rather than test the theory, I decided to go in a different direction this year. I wanted to create a light, yet still filling dish that would work well no matter what time of day it was served -- brunch, lunch or dinner. And I wanted it to play nicely with whatever else was served.
The solution was deliciously easy -- a salad of shaved fresh fennel and red onion tossed with a light dressing spiked with dill, whole-grain mustard and just a pinch of sugar. And heaped on top? Roasted new potatoes and a mound of thinly sliced smoked salmon dressed with lemon juice, olive oil and black pepper.
Mom doesn't like salmon? No worries. Substitute cooked and chilled shrimp. Or go crazy and serve a bit of each.
SHAVED FENNEL AND SMOKED SALMON SALAD
Start to finish: 30 minutes
Makes 4 servings
12 ounces new potatoes, quartered
4 tablespoons olive oil, divided
Salt and ground black pepper
1 large or 2 medium bulbs fennel, trimmed
1/2 small red onion
2 tablespoons rice vinegar
2 tablespoons whole-grain mustard
1/2 teaspoon sugar
8 ounces cold-smoked salmon
1 tablespoon lemon juice
Chopped fresh dill
Nutrition information per serving: 280 calories; 150 calories from fat (54 percent of total calories); 17 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 22 g carbohydrate; 3 g fiber; 2 g sugar; 13 g protein; 870 mg sodium.
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