Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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.

Source: EatingWell Magazine, May 2019


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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.

Nutrition Facts

2 1/2 cups
376 calories; protein 14.3g; carbohydrates 12.3g; dietary fiber 4.4g; sugars 3.4g; fat 31.1g; saturated fat 4.5g; cholesterol 58.6mg; vitamin a iu 2854.7IU; vitamin c 33.9mg; folate 205.1mcg; calcium 116.9mg; iron 2.3mg; magnesium 53.5mg; potassium 712.5mg; sodium 716.9mg; added sugar 0.7g.

5 1/2 fat, 1 1/2 vegetable, 1 medium-fat protein