ASPARAGUS & SMOKED SALMON SALAD

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Asparagus & Smoked Salmon Salad image

From British Columbia, Canada comes this salad of delicate asparagus spears draped with smoked salmon to create a special starter salad you can assemble in just 12 minutes. Prepare dressing and asparagus the night before. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed when ready to serve.

Provided by Annacia * @Annacia

Categories     Lettuce Salads

Number Of Ingredients 8

1 tablespoon(s) white wine vinegar (15 ml)
1/2 teaspoon(s) dijon mustard (2 ml)
1/4 teaspoon(s) sea salt (1 ml)
1/3 cup(s) olive oil (75 ml)
2 tablespoon(s) snipped chives (30 ml)
1 - bunch thin asparagus
8 cup(s) mesclun (2 l)
12 - slices smoked salmon, preferably b.c. wild

Steps:

  • 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 over the top.

*** Explore more Asparagus & Smoked Salmon Salad Recipes »

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