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White asparagus and salmon salad
White asparagus and salmon salad
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Ingredients:
  • 400g can butter beans, rinsed, drained
  • 2 witlof
  • 1 small radicchio
  • 2 bunches white asparagus
  • 2 x 250g pieces Atlantic salmon, skinned, boned
  • 27.30 gm olive oil
  • 2 hard-boiled eggs
  • 1 shallot, finely chopped
  • 45.50 gm olive oil
  • 40.00 ml rice vinegar
  • 40.00 ml coarsely chopped tarragon
Instructions:
  • Make the dressing by combining all ingredients in a screw-top jar. Adjust seasoning with salt and pepper, then shake vigorously to mix. Put the beans in a bowl, pour the dressing over them, and toss thoroughly to ensure even coating.
  • Prepare the witlof by trimming the ends and separating the leaves. Remove the darker outer leaves from the radicchio, wash all the leaves, and dry them thoroughly. Cut the radicchio leaves into bite-sized pieces and place them in a large bowl with the witlof. Trim the asparagus, peel the bottom 5cm of each stalk with a vegetable peeler, and cut the asparagus in half. Boil the asparagus in salted water for 6-8 minutes until tender, then drain well.
  • Slice salmon into 1cm-wide strips lengthwise. Brush with oil, season to taste, and sear in a hot heavy-based frying pan for 30 seconds per side, or until cooked to your preference.
  • Combine bean mixture and warm asparagus with salad leaves. Grate eggs over salad using the coarse holes of a grater, then gently toss to mix. Transfer salad and salmon to a platter and serve.

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