Minty Asparagus Salad
- Preparation and cooking time
- Total time
- More effort
- Serves 6
Ingredients
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
Method
- STEP 1Bring 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.
- STEP 2Trim asparagus, removing woody ends if necessary. Steam for 3-4 minutes, until just cooked.
- STEP 3Toss asparagus, potatoes, salmon and salad leaves in a bowl.
- STEP 4In a food processor, blitz all dressing ingredients EXCEPT the double cream. Gradually add the cream until smooth. Check seasoning and drizzle over the salad.
