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Minty Asparagus Salad
Serves 6
More effort
Total time:
Delicious starter
Skip to 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 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.step 2
Trim asparagus, removing woody ends if necessary. Steam for 3-4 minutes, until just cooked.step 3
Toss asparagus, potatoes, salmon and salad leaves in a bowl.step 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.
