- 8
- 45 mins
- 45 mins
Ingredients
- 3 cloves garlic, divided
- 1 pound asparagus, trimmed
- 6 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 large hard-boiled egg, chopped
- 2 tablespoons minced shallot
- 1½ tablespoons mayonnaise
- 1 tablespoon rinsed capers, finely chopped
- 1 tablespoon sliced fresh chives
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh tarragon
- Zest & juice of 2 Meyer lemons, divided
- ½ teaspoon honey
- 8 cups watercress
- 4 cups chopped frisée
- 4 cups chopped radicchio
- ⅓ cup sliced red onion
- 6 ounces sliced smoked salmon
- ¼ cup toasted hazelnuts, coarsely chopped
Preparation
Step 1
1. Preheat oven to 425°F.
2. Lightly crush 2 garlic cloves with the side of a chef's knife. Transfer to a large bowl and add asparagus, 1 tablespoon oil and ¼ teaspoon each salt and pepper; toss to combine. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 6 to 8 minutes.
3. Meanwhile, grate the remaining garlic clove into a small bowl. Stir in 1 tablespoon oil, egg, shallot, mayonnaise, capers, chives, parsley, tarragon, ½ teaspoon lemon zest, 2 tablespoons lemon juice and ⅛ teaspoon each salt and pepper.
4. Whisk honey and the remaining 4 tablespoons oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice and ⅛ teaspoon each salt and pepper in the large bowl. Add watercress, frisée, radicchio and onion and toss to combine. Divide the herb sauce among 4 plates. Top with the greens, asparagus, smoked salmon and hazelnuts.
Makes 8 servings.