Name: Smoked salmon and asparagus salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Salad; 1 kilogram asparagus, woody ends removed; 2 bunch watercress; 2 bunch rocket; 350 gram hot-smoked salmon; Vinaigrette; 1 teaspoon dijon mustard; 3 tablespoon olive oil; 1 tablespoon white wine vinegar

Ingredients

Salad

1 kilogram asparagus, woody ends removed

2 bunch watercress

2 bunch rocket

350 gram hot-smoked salmon

Vinaigrette

1 teaspoon dijon mustard

3 tablespoon olive oil

1 tablespoon white wine vinegar

Method

Salad

1.Steam asparagus in a large, lidded frying pan with a small amount of water and salt, with the lid on, until it is bright green and just tender when pierced with a sharp knife (about 5 minutes). Drain asparagus and wrap in a clean tea towel to dry.

2.Arrange the leaves and asparagus on a large platter.

3.Carefully tear salmon into bite-sized chunks and nestle it into the greens.

Vinaigrette

4.Place vinaigrette ingredients in a small jar, season, and shake to combine. Generously dress salad with cracked black pepper and drizzle with vinaigrette.

Remember to check labels if eating gluten free.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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