B.C. Asparagus and Smoked Salmon Salad With Chive Vinaigrette

photo by teresas

- Ready In:
- 12mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 tablespoon white wine vinegar (15 mL)
- 1⁄2 teaspoon Dijon mustard (2 mL)
- 1⁄4 teaspoon salt (1 mL)
- 1⁄3 cup olive oil (75 mL)
- 2 tablespoons snipped chives (30 mL)
- 1 bunch thin asparagus
- 8 cups mesclun (2 L)
- 12 slices smoked salmon, preferably B.C. wild
directions
- Partially fill a large frying pan with water. Bring to a boil over high heat.
- Fill a bowl with ice water.
- In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
- Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
- Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
This was really good...although both hubby and I didn't care for the salmon on the salad...it just didn't seem to fit in with the dish...it was too dominant ...we loved the dressing with the asparagus and salad...I will make this again but leave off the salmon...btw...I used Alaskan wild salmon...=)