Smoked Salmon & Fennel Salad With Caper Dressing

• 8 slices smoked salmon - cut into thin ribbons
• 1 head of fennel - trimmed and finely sliced
• 2 cups washed rocket leaves
• 2 cups washed cos lettuce leaves torn into bite sized pieces
• 1 red onion finely sliced
• 1 teaspoon preserved lemon finey diced
• 2 teaspoons baby capers (rinsed)
• 1 Yellow bell pepper, seeds removed - cut into fine strips about 2" long
• 1 telegraph cucumber, cut into fine strips about 2" long
• Dressing
• Half cup good quality olive oil
• 2 teaspoons tarragon vinegar
• 2 teaspoons chopped chives
• salt and freshly ground black pepper to taste.

1. Combine fennel, rocket and cos lettuce in a large serving bowl.
2. Toss in yellow peppers, cucumber, red onion
3. and combine.
4. Scatter baby capers and preserved lemon over the salad and arrange smoked salmon ribbons on top.
5. Mix dressing ingredients together and drizzle over salad.

salmon, head of fennel, rocket, red onion, baby capers, yellow bell pepper, cucumber, dressing, olive oil, tarragon vinegar, chives, salt

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-fennel-salad-with-caper-dressing-1206049 (may not work)