asparagus & smoked salmon salad

Name: Asparagus & Smoked Salmon Salad
Prep time: 5 min
Cook time: 10 min
Yield: 8
Cuisine: Canadian
Ingredients: 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

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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.

yield 8 serving(s)

prep time 5 Min

cook time 10 Min

method Stove Top

Ingredients For asparagus & smoked salmon salad

1 Tbsp

white wine vinegar (15 ml)
1/2 tsp

dijon mustard (2 ml)
1/4 tsp

sea salt (1 ml)
1/3 c

olive oil (75 ml)
2 Tbsp

snipped chives (30 ml)
1

bunch thin asparagus
8 c

mesclun (2 l)
12

slices smoked salmon, preferably b.c. wild

How To Make asparagus & smoked salmon salad

1
Partially fill a large frying pan with water. Bring to a boil over high heat.

2
Fill a bowl with ice water.
3
In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
4
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.
5
Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.
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