And so I rushed off to find things to slice (apart from my fingers). And look up recipes that required lots of finely sliced things. If you're in the mood for a mighty fine potato tortilla, then I can highly recommend this recipe over at Smitten Kitchen. But if you want something that looks and tastes a little bit Christmassy, then please give this fennel and smoked salmon salad a try. It's one of those dishes that offers maximum flavour and enjoyment in return for not much effort. Let's face it, we could all do with a few more time-savers at this time of year :-)
For the record, I only nearly lost the tip of a finger - when I took the safety guard off the mandoline and tried to squeeze through one last wafer thin slice of fennel. And almost slipped. That was a close call!
Smoked salmon and fennel salad from Tossed, 200 fast, fresh and fabulous salads
2 fennel bulbs, thinly sliced, fronds reserved
200g smoked salmon, cut into strips
2 tbsp snipped chives
rocket leaves, to serve
4 lemon wedges
For the dressing:
2 tsp Dijon mustard
1 tsp caster sugar
125 ml olive oil
2 tbsp lemon juice
1. Thoroughly whisk all the dressing ingredients together and put to one side. Chop enough fennel fronds to make up 1 tablespoon and add to the dressing.
2. Arrange the rocket, fennel, salmon and chives on a plate and serve, with the dressing and lemon wedges along side. Or toss all the salad ingredients with the dressing and then serve - however you prefer to do these things.
I used a little less oil than the recipe suggested. I couldn't tell you exactly how much as I just guess-timated in order to have a sharper, less oily salad.
I forgot the chives. Oh well - that's nothing new. Spring onions were a perfect substitution.
It worked out suprisingly well as a main course salad. I thought it would leave us hungry for something else afterwards but, with a bit of crusty bread along side, it was all we needed for dinner.