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Asparagus Salad with Smoked Salmon & Meyer Lemon Vinaigrette
“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.”
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
1Preheat oven to 425°F.
2Lightly 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.
3Meanwhile, 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.
4Whisk 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.