Salad with Asparagus, Salmon and Toast
- 2 handfuls mixed Lettuce (such as lettuce, frisee, oakleaf)
- 150 milliliters Buttermilk
- 2 tablespoons Herb vinegar
- freshly ground peppers
- 1 teaspoon honey
- 750 grams green Asparagus
- 600 grams Salmon
- 1 Lime (juiced)
- 2 tablespoons Canola oil
- 4 slices Toast
- 1 pinch Red pepper flakes
- Cress (for garnish)
Rinse and trim the lettuce, shake dry and tear into small pieces. Whisk together the buttermilk with the vinegar and honey and season with salt and pepper.
Rinse the asparagus, cut off woody ends and cook in boiling salted water for about 8 minutes until al dente. Drain well.
Rinse the salmon, pat dry, cut into pieces and season with salt, pepper and lime juice. Saute the salmon pieces in hot oil in a frying pan for 1-2 minutes, then remove from heat and leave until done.
Toast the slices of bread in the toaster, then halve diagonally and place on plates. Arrange the lettuce, asparagus and salmon on top. Drizzle the dressing over the salad, garnish with red pepper flakes and watercress and serve.