Warm spelt salad with Cannellini beans, fennel and salmon


  • 200g Alce Nero pearl spelt
  • 300g Alce Nero boiled Cannellini beans
  • 1 clove of garlic
  • 1 bay leaf
  • 1 fennel
  • 250g fillet of smoked salmon
  • 2 spring onions
  • a few sprigs of fresh dill
  • 2 tbsp mustard
  • apple cider vinegar
  • Alce Nero extra-virgin olive oil
  • salt and pepper


Cook the spelt in a generous amount of salted water with the bay leaf and the unpeeled garlic. When ready, drain and place in a mixing bowl with a tablespoon of oil. Use a mandoline or a slicer to finely cut the fennel, then season it with oil, vinegar, salt and pepper. Dice the salmon. Cut the spring onions into slices and sauté them in a pan with 1 tablespoon of oil and 10ml of water. Take off the heat, add the salmon, mix together and leave to cool. Emulsify the mustard with 2 tablespoons of vinegar, 3 tablespoons of water, 5 tablespoons of oil and a little chopped dill. Mix the Cannellini beans, which you have thoroughly drained from the canning liquid, in with the fennel and spelt.

Add the salmon, the simmered spring onions and the chopped green stalk of the spring onion. Drizzle the mustard dressing over the top, then stir and serve at once.

  • Timing

    25 minutes

  • Complexity


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