Asparagus and smoked salmon salad with chive vinaigrette
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- Prep Time10 mins
- Total Time12 mins
- Makes8 servings
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Delicate asparagus spears draped with smoked salmon create a special starter salad you can assemble in just 12 minutes.
Ingredients
1 tbsp red or white wine vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/3 cup olive oil
2 tbsp snipped chives
1 bunch thin asparagus
8 cups mesclun greens
12 slices smoked salmon, preferably wild
Instructions
Partially fill a large frying pan with water. Bring to a boil over high heat. Fill a bowl with ice water. In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus. Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels. Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing overtop.
Nutrition (per serving)
Calories 135, Protein 7.7g, Carbohydrates 3.4g, Fat 10.6g, Fibre 1.4g, Sodium 339mg.
Make ahead
Prepare dressing and asparagus. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed above.