Minty Asparagus Salad
This delightful salad combines tender new potatoes, crisp English asparagus, and thinly sliced smoked salmon with a creamy and herby dressing. The combination of flavors and textures makes this dish a perfect choice for a light and refreshing meal.
— Constant Cookbook
Ingredients
- For The Salad
- 500g New potatoes
- 200g English asparagus
- 200g Smoked salmon, thinly sliced
- 250g Mixed salad leaves
- For The Dressing
- 4 tbsp Olive oil
- 2 tbsp Sunflower oil
- 2 tbsp White wine vinegar
- 1-2 tsp Caster sugar
- 1/2 tbsp Dijon mustard
- a few sprigs of dill
- 12 Mint leaves
- 3 tbsp Double cream
Instructions
- Bring a pan of water to the boil and cook the potatoes for 15 minutes, until cooked through. Drain, slice into thick pieces and set aside.
- Trim asparagus, removing woody ends if necessary. Steam for 3-4 minutes, until just cooked.
- Toss asparagus, potatoes, salmon and salad leaves in a bowl.
- In a food processor, blitz all dressing ingredients EXCEPT the double cream. Gradually add the cream until smooth. Check seasoning and drizzle over the salad.
Yield
Serves 6
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