Hosting a dinner party in spring should be a chance to celebrate the beginning of longer days, warmer weather and the growing season to come. Asparagus spears are one of the first to appear in the markets once winter has concluded, so why not honour them by featuring them in one of your dinner party dishes!
This salad is an elegant, fresh and vibrant way to begin your evening… an element of luxury with the thinly sliced smoked salmon perched atop a beautiful combination of salad ingredients which have been coated with a light mustard dressing. A great start, with the main course and dessert still to come.
Smoked Salmon Salad | The Dinner Party Collective
Recipe created by Margot from Gather and Graze
For the Salad:
- 8 Slices of Smoked Salmon (thinly sliced)
- 24 Spears of Asparagus (3 per person)
- 8 Radishes (mixed colours if possible)
- 200g (½lb or 8 Large Handfuls) Rocket (Arugula/Rucola)
- 1 Fresh Lime (cut into 8 wedges)
- Sliced French Baguette or bread of your choice (optional)
For the Dressing (makes about ½ Cup):
- 2 Tablespoons Red Wine Vinegar
- 1 Garlic Clove (crushed)
- Sea Salt and Black Pepper
- 2 Teaspoons French Wholegrain Mustard
- 6 Tablespoons Extra Virgin Olive Oil
To make the Dressing:
In a small mixing bowl, combine the red wine vinegar and crushed garlic, along with a good pinch of salt and a grinding of black pepper. Stir and then set aside for about 10 minutes (this allows the garlic to soften in flavour, in effect being lightly pickled by the vinegar).
Whisk in the mustard and then little by little, whisk in the olive oil, until you have a homogenous dressing.
To assemble the Salad:
Have a large mixing bowl on hand, into which you will place and dress the greens and radishes.
Cut off (and discard) any woody bases of the asparagus spears and then cut off each of the tips. Using a potato peeler, peel long strips from the remaining spears. Place the tips and strips into the bowl.
Wash the radishes and slice off (and discard) the root and stem. Slice each radish finely and add to the bowl.
Add the (washed and dried) rocket leaves and enough dressing to lightly coat all ingredients. I find it best to use hands to ensure that the ingredients are mixed up nicely and well covered in the dressing.
Place a decent-sized portion of the salad into the middle of each serving plate, ensuring that each person has a fairly even amount of asparagus and radish within their serve. Top each salad with a couple of strips of smoked salmon that have been rolled up to form a little flower shape.
Serve with wedges of lime on the side, any left-over dressing and perhaps some slices of crusty bread, for those who wish to partake.
Suggested Wine Pairings (by Anatoli):
- Provençal Rosé – France
- Pinot Gris – New Zealand or Oregon
- Chenin Blanc – South Africa
- Verdicchio or Pecorino from Le Marche, Italy
Link here to Main Course | Spring Menu
Link here to Dessert | Spring Menu
Link here to Wine Pairings | Spring Menu