Author Notes
This is a wonderful summer salad that uses leftover swordfish -- grill or cook extra swordfish in advance and then make the salad anytime. Using toasted English muffins rather than dried bread helps make the recipe a last-minute effort. —NellieMc
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Ingredients
- Lemon-Thyme Vinaigrette
-
3/4 cup
extra-virgin olive oil
-
3 tablespoons
lemon juice
-
2 teaspoons
dijon mustard
-
2 teaspoons
minced fresh thyme
-
Salt & Pepper
- For the Salad
-
1 pound
cooked swordfish
-
1 pound
asparagus
-
1/4 cup
extra-virgin olive oil
-
Salt and Pepper
-
4
English Muffins, split
-
2
shallots, diced
-
4 ounces
Feta cheese, cubed
Directions
- Lemon-Thyme Vinaigrette
-
In a jar with a good-fitting lid, add the vinaigrette ingredients and shake until well-combined.
- For the Salad
-
Cut the swordfish into one-inch cubes and set aside.
-
Preheat the oven to 450 degrees. Line a rimmed baking pan with foil. Lay the asparagus on the pan and toss with the oil, salt, and pepper. Spread the spears out in a single layer. Roast the asparagus until the spears are crisp-cooked, about 8 - 10 minutes, turning once. Allow the asparagus to cool, and cut into 3/4 inch pieces.
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Toast the English muffins until brown. When cooled, cut into 3/4 inch cubes.
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In a large bowl add the swordfish, asparagus, muffin cubes, shallots and feta cheese. Reshake the vinaigrette if needed, and toss (start with 1/2 cup and add more to taste). Allow to sit for five minutes before serving.
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