Fennel Salad and Salmon Carpaccio | RICARDO

Ingredients

• ¼ cup (60 ml) sunflower or vegetable oil
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) Dijon mustard
• 4 cups (180 g) curly leaf lettuce, torn
• 1 fennel bulb, thinly sliced on a mandoline
• 8 gherkins, thinly sliced
• ¼ cup (40 g) roasted sunflower seeds
• 1 lb (450 g) very fresh skinless salmon
• 1 small shallot, chopped
• Fennel fronds, to taste
• 8 long slices baguette, toasted