Asparagus Salad with Smoked Salmon and Sesame Miso Vinaigrette
Combine fresh spring greens with blanched asparagus. Drizzle this fresh smoked salmon asparagus salad with sesame miso vinaigrette.
Cuisine Canadian, American, West Coast
Prep Time 20minutes
Cook Time 2minutes
Total Time 22minutes
Servings 4- 6
Author Flavour & Savour
4large red lettuce leaves,washed and dried
handful of arugula leaves
1/2medium zucchini,sliced into ribbons
2/3cupchunks of hot-smoked salmon
Sesame Miso Vinaigrette
2tbsptoasted sesame oil,or regular sesame oil
6tbspextra-virgin olive oil
Toast the sesame seeds in a small skillet over medium heat, shaking the pan frequently to prevent burning. When they begin to darken and become fragrant, remove from heat and transfer to a small plate to cool.
In a small jar, whisk the miso, sesame oil, vinegar, olive oil, honey, seeds and sea salt. With the lid on, shake to emulsify the vinaigrette. Set aside while you prepare the salad.
Blanch the asparagus: Bring a pot of water to a boil. Fill a bowl with ice water. Add the asparagus spears to the boiling water and cook for 2 minutes, or just until they become bright green. Immediately remove with tongs and transfer to the ice water to stop the cooking. When completely cold, remove and pat dry.
Assemble the salad. Begin with a bed of greens, then add zucchini ribbons, radishes, asparagus and smoked salmon. Sprinkle with a pinch of sea salt.
Drizzle with Sesame Miso Vinaigrette just before serving.