Ingredientes para Cool Asparagus And Salmon Salad
- Lettuce Leaf
- Asparagus Tips
- 6 ounces cold-smoked salmon (or trout)
- 1 tablespoon capers
- 1 large egg
- Coarse Black Pepper
- Flaked Sea Salt
- Virgin Olive Oil
- Apple Cider Vinegar
- Sugar
- Mustard
- Worcestershire Sauce
- Hot Sauce
- Salt
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Cómo preparar Cool Asparagus And Salmon Salad
- Prepare the lettuce: Wash and slice 1 head of romaine lettuce into thin strips. Set aside.
- (Optional) Add other greens or vegetables for extra volume: Consider adding 1 cup of baby spinach or mixed greens.
- Blanch the asparagus: Snap off the tough ends of 1 pound of asparagus. Bring a large pot of salted water to a rolling boil. Add asparagus and cook for 2-3 minutes, until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking.
- Prepare the egg: Hard-boil 1 large egg for 5-7 minutes. Cool, peel, and grate.
- Assemble the salad: Arrange the lettuce strips on a large platter or individual plates. Top with the blanched asparagus.
- Prepare the salmon: Gently arrange 6 ounces of cold-smoked salmon (or trout) slices on top of the asparagus.
- Roll and arrange salmon: Optionally, roll some salmon slices into small pinwheels for an elegant touch.
- Garnish the salad: Dot the salad with 1 tablespoon of capers, sprinkle with grated egg, and season generously with freshly ground black pepper.
- Make the dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and sugar to taste. Adjust seasoning as needed.
- Dress and serve: Drizzle the dressing over the salad just before serving. Chill for at least 30 minutes before serving for optimal flavor.
- Serve chilled: Enjoy immediately or chill for later!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
23g
Fat
13g
Carbs
2g
