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Member recipe

Minty Asparagus Salad

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Serves 6

Delicious starter

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  • For The Salad
  • 500g New potatoes
  • 200g English asparagus
  • 200g Smoked salmon, thinly sliced
  • 250g Mixed salad leaves
  • For The Dressing
  • 4 tbsp Olive oil
  • 2 tbsp Sunflower oil
  • 2 tbsp White wine vinegar
  • 1-2 tsp Caster sugar
  • 1/2 tbsp Dijon mustard
  • a few sprigs of dill
  • 12 Mint leaves
  • 3 tbsp Double cream


    1. Bring a pan of water to the boil and cook the potatoes for 15 minutes, until cooked through. Drain, slice into thick pieces and set aside.
    2. Trim asparagus, removing woody ends if necessary. Steam for 3-4 minutes, until just cooked.
    3. Toss asparagus, potatoes, salmon and salad leaves in a bowl.
    4. In a food processor, blitz all dressing ingredients EXCEPT the double cream. Gradually add the cream until smooth. Check seasoning and drizzle over the salad.

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