Name: Salmon and Egg Salad Plate
Total time: 50 min
Yield: 4
Ingredients: 4.5 cups white Asparagus (trimmed and chopped); salt; 1.5 cups Snap pea; 0.5 bunch scallions; 11 ounces Salmon fillet; 1 unwaxed lemon; 3 cups mixed Salad Greens (lettuce, lollo rosso, radicchio... ); 2 hard-boiled eggs; freshly ground peppers; 3 tablespoons olive oil

Ingredients

for 4 servings

4 ½ cups white Asparagus (trimmed and chopped)

salt

1 ½ cups Snap pea

½ bunch scallions

11 ounces Salmon fillet

1 unwaxed lemon

3 cups mixed Salad Greens (lettuce, lollo rosso, radicchio... )

2 hard-boiled eggs

freshly ground peppers

3 tablespoons olive oil

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Preparation steps

Simmer the asparagus pieces in boiling, salted water for about 6-8 minutes. Drain, retaining the cooking water.

Wash and trim the mangetout and cook in boiling, salted water for about 4 minutes. Drain, refresh in cold water and drain thoroughly.

Cut the salmon into approximately 2 cm strips. Rinse the lemon in hot water, halve and slice one half. Squeeze the other half. Put the lemon slices into a pan, add asparagus water to a depth of 2 cm and bring to the boil. Add the salmon, turn off the heat, cover and leave to stand for about 8 minutes.

Wash and trim the spring onions and cut into rings at an angle. Shell and slice the eggs.

Wash the salad leaves, shake dry and break into smaller pieces. Make a bed of salad leaves on 4 plates. Mix the lemon juice with salt and pepper and stir in 2 tbsp of asparagus water and oil.

Arrange the other ingredients on top of the salad leaves, drizzling over the dressing.