Cool Asparagus and Salmon Salad

Ingredients

Salad

• variety lettuce leaf (see directions)
• 7 ounces asparagus tips, green (or any asparagus you like, 200g)
• 3 1/2 ounces salmon, cold-smoked (the thinly sliced kind, 100g)
• 2 tablespoons capers
• 1 egg, boiled (earlier, to cool down)
• 1/2 teaspoon coarse black pepper
• 1/2 teaspoon flaked sea salt (or more)

Dressing

• 3 tablespoons virgin olive oil
• 3 tablespoons apple cider vinegar
• 3 teaspoons sugar (or more, to taste)
• 1 teaspoon mustard, Dijon (heaped)
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon hot sauce (I used Tabasco)
• 1/2 teaspoon salt (use flakes, or use less than this)

Directions

1. 1

   About the lettuce: I used romaine (Cos) lettuce, and sliced it in strips to make a bed for the salad. This is entirely optional, but it does bulk up the salad.

2. 2

   Earlier in the day, boil the asparagus at a very fast boil, without lid, for about 2 - 3 minutes. Rinse under cold water to stop boiling process, and leave to cool, lightly covered.

3. 3

   Boil the egg for 5 - 7 minutes and let cool.

4. 4

   To serve: arrange shredded or sliced lettuce in a flat dish (if using), arrange asparagus on top, and then separate the salmon slices (usually interleaved with plastic). Roll the salmon strips into small rolls, and arrange next to the asparagus.

5. 5

   Dot the salad with the capers, grate over the egg, and sprinkle with black pepper.

6. 6

   Mix the dressing ingredients by whisking in a bowl until emulsified. Please taste: some people prefer it fairly acidic, and others might want to add a pinch more sugar.

7. 7

   You can make this salad a few hours before serving. Cover with plastic wrap and chill.