Asparagus Salad with Smoked Salmon & Meyer Lemon Vinaigrette
Preheat oven to 425 degrees F.Advertisement
Lightly crush 2 garlic cloves with the side of a chef's knife. Transfer to a large bowl and add asparagus, 1 tablespoon oil and 1/4 teaspoon each salt and pepper; toss to combine. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 6 to 8 minutes.
Meanwhile, grate the remaining garlic clove into a small bowl. Stir in 1 tablespoon oil, egg, shallot, mayonnaise, capers, chives, parsley, tarragon, 1/2 teaspoon lemon zest, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper.
Whisk honey and the remaining 4 tablespoons oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper in the large bowl. Add watercress, frisée, radicchio and onion and toss to combine. Divide the herb sauce among 4 plates. Top with the greens, asparagus, smoked salmon and hazelnuts.
5 1/2 fat, 1 1/2 vegetable, 1 medium-fat protein