Asparagus Salad with Smoked Salmon & Meyer Lemon Vinaigrette

By Chez_Alexander

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

Details

Servings 8
Preparation time 45mins
Cooking time 45mins

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.