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.
Asparagus and smoked salmon salad with chive vinaigrette
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PREP TIME
10 min
TOTAL TIME
12 min
Makes
8 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
- 7.7 g,
- Carbohydrates
- 3.4 g,
- Fat
- 10.6 g,
- Fibre
- 1.4 g,
- Sodium
- 339 mg.
FILED UNDER: appetizer Christmas Dinner Healthy Recipes New Years Salads seafood stovetop world cuisine
