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Asparagus Salad with Smoked Salmon & Meyer Lemon Vinaigrette

  • 45 m
  • 45 m
Chris Gould
“The big punch of this healthy salad with asparagus and smoked salmon comes from gribiche, a creamy French herb sauce with chopped egg. The greens get a toss in a vinaigrette made floral with Meyer lemon. Can't find a Meyer lemon? Substitute with regular lemon.”

Ingredients

    • 3 cloves garlic, divided
    • 1 pound asparagus, trimmed
    • 6 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1 large hard-boiled egg, chopped
    • 2 tablespoons minced shallot
    • 1½ tablespoons mayonnaise
    • 1 tablespoon rinsed capers, finely chopped
    • 1 tablespoon sliced fresh chives
    • 1 tablespoon finely chopped fresh parsley
    • 1 tablespoon finely chopped fresh tarragon
    • Zest & juice of 2 Meyer lemons, divided
    • ½ teaspoon honey
    • 8 cups watercress
    • 4 cups chopped frisée
    • 4 cups chopped radicchio
    • ⅓ cup sliced red onion
    • 6 ounces sliced smoked salmon
    • ¼ cup toasted hazelnuts, coarsely chopped

Directions

  • 1 Preheat oven to 425°F.
  • 2 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 ¼ teaspoon each salt and pepper; toss to combine. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 6 to 8 minutes.
  • 3 Meanwhile, grate the remaining garlic clove into a small bowl. Stir in 1 tablespoon oil, egg, shallot, mayonnaise, capers, chives, parsley, tarragon, ½ teaspoon lemon zest, 2 tablespoons lemon juice and ⅛ teaspoon each salt and pepper.
  • 4 Whisk honey and the remaining 4 tablespoons oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice and ⅛ 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.
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