Smoked Salmon and Apple Salad with Pomelo Vinaigrette: A Vibrant Green Symphony
- 480 g smoked salmon
- 1 small cucumber
- 1 round zucchini
- 1 small romaine lettuce
- Fresh dill
- Red oak leaves
- Mâche
- 2 small Granny Smith apples
- 4 tablespoons peanut oil
- 1 tablespoon pomelo vinegar
- Salt and ground pepper
- Whisk together pomelo vinegar, salt, and pepper. Gradually incorporate the peanut oil to create a smooth vinaigrette.
- Thoroughly wash all salads and vegetables.
- Cut the smoked salmon into thin strips.
- Pick fresh dill leaves.
- Separate leaves from lettuces.
- Slice cucumbers and zucchini into thin rounds.
- Peel apples and cut into thin sticks.
- Artfully arrange the greens on plates, top with smoked salmon strips, sliced vegetables, and dill.
- Serve the pomelo vinaigrette on the side in a sauce boat.
