RECIPE

Asparagus and Smoked Salmon Salad

Name: Asparagus and Smoked Salmon Salad
Cook time: 1 h
Yield: 4

Recipe Created For

Classic Serving Platter

Main Course

Eggs

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) lemon juice
1 pinch sugar
1 pinch salt
2 bunches asparagus, trimmed
2 shallots, sliced into thin rounds
4 large eggs
¼ cup (60 ml) olive oil
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) chopped chives
A few pinches hot paprika
6 radishes, sliced into thin rounds
85 g (3 oz) sliced smoked salmon
Toasted sesame seeds (optional)
Flaky salt and freshly ground pepper

Brunch should always include a few surprises. After all, age-old waffle and egg recipes can quickly become overdone. Why not try a salad for brunch? Our Asparagus and Smoked Salmon Salad features a delicious mix of fresh asparagus, snappy radishes, and a bright vinaigrette to remove all doubts.

This recipe is as simple as whisking together all the vinaigrette ingredients in a bowl until completely combined. With the vinaigrette ready to go, you’ll now need your Round Dutch Oven to boil the asparagus and the eggs. This iconic piece of cookware locks in heat and moisture, delivering crisp-tender asparagus. Score extra points for presentation by using our Minimalist Serving Platter as your perfectly-sized blank canvas.

Our Asparagus and Smoked Salad recipe is the perfect to rediscover a familiar vegetable and elevate it for the ultimate brunch snack. Equally healthy as it is delicious, this recipe can be prepared in under an hour, accommodating up to four portions. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe.

INGREDIENTS

2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) lemon juice
1 pinch sugar
1 pinch salt
2 bunches asparagus, trimmed
2 shallots, sliced into thin rounds
4 large eggs
¼ cup (60 ml) olive oil
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) chopped chives
A few pinches hot paprika
6 radishes, sliced into thin rounds
85 g (3 oz) sliced smoked salmon
Toasted sesame seeds (optional)
Flaky salt and freshly ground pepper

EQUIPMENT

INSTRUCTIONS

In a large bowl, whisk together the vinegar, lemon juice, sugar and salt. Using a vegetable peeler, slice 4 asparagus stalks into thin ribbons. Add the asparagus ribbons and shallots to the vinegar mixture. Toss to combine. Set aside, stirring occasionally.

Fill 4.2L Dutch Oven with water and bring to a boil. Carefully lower the eggs into the water. Gently simmer for 6 minutes 30 seconds. Remove with a Slotted Spoon and plunge into a bowl of ice water. Let chill in the ice water for at least 2 minutes before peeling.

Meanwhile, bring the water in the French Oven back to a boil and season with salt. Add the remaining asparagus stalks to the pot and cook until crisp-tender, about 2 to 3 minutes. Remove with Tongs and keep warm.

Drain the asparagus ribbons and shallots from the vinegar mixture. Set aside. Add the oil, Dijon, maple syrup and chives to the bowl of vinegar mixture. Whisk to combine. Season with salt and pepper to taste.

Arrange the asparagus on a Classic Serving Platter. Cut the eggs in half lengthwise and place on the Platter. Season the eggs with paprika, flaky salt and pepper. Add the radishes, smoked salmon, asparagus ribbons and shallots to the Platter. Drizzle with the dressing. Sprinkle with sesame seeds, if desired.