Author Notes
Freshly shaved salads are perfect for spring and couldn't be easier to make! —Mr Alpenglow
Ingredients
- for the salad:
-
1 bunch
fresh asparagus
-
1/5 pound
smoked black cod (sablefish)
-
1
large grapefruit, peeled & segmented
-
4 tablespoons
pumpkin seeds, toasted
-
handful of small tarragon leaves for garnish
- for the mustard vinaigrette:
-
3 tablespoons
extra virgin olive oil
-
2 tablespoons
fresh lemon juice (preferably Meyer lemon)
-
1 tablespoon
white wine vinegar
-
1 tablespoon
dijon mustard
-
1/2 teaspoon
honey
-
kosher salt & freshly cracked black pepper
Directions
-
Mix the vinaigrette and chill. Cut the tough ends (about 1.5 inches) off the asparagus. Use a peeler to shave the asparagus, discarding the first shave. When you are ready to serve the salad, drizzle just enough vinaigrette to coat the asparagus. Immediately plate the asparagus with one portion each of the black cod, grapefruit segments, and some of the pumpkin seeds. Garnish with tarragon leaves.
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