In this recipe, asparagus, smoked salmon and walnuts are tossed together in a lemon and mustard dressing and arranged on a bed of crispy, sweet salad leaves. Perfect for serving at lunch during the summer or at a dinner party.
- 500g asparagus
- 120g smoked salmon
- 60g walnuts
- 300g mixed green salad leaves of choice
- 4 tbsp. extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- Salt and pepper
Slice the smoked salmon. Snap the woody ends off of the asparagus. Discard. Chop the asparagus spears. Heat a griddle pan over a medium heat and add the asparagus chunks. Fry for 5-7 minutes or until lightly charred and cook to your liking.
Arrange the salad leaves between four plates. Scatter with the asparagus and salmon. Make the dressing by whisking together the oil, lemon juice, mustard, salt and pepper. Drizzle over the salad to serve.