Fresh, delicious asparagus is combined with baby gem lettuce, warm peas, smoked salmon and a light and delicate salad dressing, then topped with crunchy pecan nuts in this easy recipe that makes a wonderful starter or light main course.
- 500g asparagus
- 250g smoked salmon
- 4 baby gem lettuces
- 80g frozen peas, cooked with a pinch of sugar and drained
- 75g pecan nuts, toasted
- 4 tbsp. extra-virgin olive oil
- 2 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1/2 tsp. each salt and pepper
Snap the asparagus spears and discard the woody ends. Heat a griddle pan over a medium heat and char the asparagus on either side until tender.
Meanwhile, rip the leaves from the baby gem and scatter over a large plate. Arrange the asparagus and peas over the lettuce and carefully lay the salmon over the salad ingredients.
Whisk the oil, lemon juice, mustard, salt and pepper together. Pour over the salad and scatter the pecans over the top.