This salad was inspired by Native American tradition and Japanese fried food.
- A few slices of gravlax (dry-cured salmon, like lox)
- Quarter a bulb of fennel
- 1 Tbsp. sliced almonds
- 1 Tbsp. leeks, matchsticks
- 1/2 c. white flour
- 1 egg
- Canola oil for deep-frying
- A couple green shiso leaves, chopped
- Basic Salmonberry Vinaigrette
Pre-heat oven to 350 F. Lay almonds out on a sheet pan.
Whisk egg. Julienne leek into matchsticks. Rinse and pat dry. Dip into egg, then dip into flour. Shake the leek pieces in a sieve to remove excess flour.
Toast almonds for five minutes, until golden and fragrant. Remove from heat. Turn oven down to 225 F.
Heat canola oil in a saute pan over medium heat. There should be enough so that the leeks float when they are dropped in. After it’s hot, fry the leeks. Fry for only about 15 seconds. Remove and let dry on a paper towel. Put the leeks onto a sheet pan, along with the paper towel, into the oven to dry out.
Shave fennel with a mandolin. Keep in ice water for a minute. Squeeze with a kitchen towel to dry. Arrange on a plate with gravlax, toasted almonds, fried leek and chopped shiso. Finish with the salmonberry vinaigrette.
Photos by Lori Paulson