4th of July Salad with Fennel, Daikon, Cucumber and Smoked Salmon

We were lucky enough to get invited to Brian and Margaret's House for dinner and fireworks last night.  The King and Queen of the West End, their pad offers a 360 degree view of the Valley and a direct vision of the fireworks.  

Watching the fireworks from a mountain top is pretty cool.  You know they are toxic, dangerous and a little silly.  You can sort of hear the sirens going off and the dogs howling.  But from up on the hill they are beautiful shakti explosions.

I was asked to make a salad.  I had stuff in my fridge from last farmer's market and half a CSA box from Steve Sprinkle.

1. Cut up remaining ciabatta for croutons.  Toast in 400 degree oven till somewhat crunchy.  Heat too much olive oil in a pan and pan toast them till golden.  Remove and finely grate Parmesan cheese on them.  Set aside to cool.

2. Barely Steam some green beans.

3. Thinly slice the fennel.  1/4" Diagonal slice on the Persian Cucumbers.  1/8" Diagonal Slice on the Daikon.  Toss with Lemon, Ojai Olive Oil's White Balsamic Vinegar, olive oil and chopped mint.

4. Wash and Slice 1 head lettuce and 1 head radicchio from Steve's farm.

5. Mince a shallot or 2 and let sit in White Wine Vinegar for 15 minutes.  Stir in dijon mustard.  Salt and Freshly ground pepper.  Mix in desired amount of olive oil.

6. Toss fennel mixture with lettuce and toss with dressing.  Add in the croutons.  Flake and toss in pepper smoked salmon.  Slice up avocados and put them on top.