Smoked Salmon, Apple and Asparagus salad, Tarragon Vinaigrette Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 4

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ORGANIC INGREDIENTS

Salad:

  • 340 g (3/4 lb) asparagus
  • 1.5 litres (6 cups) arugula leaves
  • 2 red onions, thinly sliced
  • 454 g (1 lb) smoked salmon
  • 2 apples, thinly sliced

Dressing:

  • 100 g (1/2 cup) olive oil
  • 1 egg yolk
  • 15 ml (1 tbsp) balsamic vinegar
  • 15 ml (1 tbsp) Dijon mustard
  • 15 ml (1 tbsp) maple syrup
  • 30 ml (2 tbsp) fresh tarragon, chopped
  • 1 ml (1/4 tsp) salt
  • Pepper, to taste

PREPARATION

  1. Steam the asparagus and rinse with cold water and drain.
  2. Mix the dressing ingredients together, whisking well for a smooth texture.
  3. To serve, divide the arugula onto 4 plates. Sprinkle with onion rings and add smoked salmon, apples and asparagus to form a beautiful visual arrangement.
  4. Pour dressing over top of each serving and serve.

 

Recipe Smoked Salmon, Apple and Asparagus salad, Tarragon Vinaigrette

A perfect combination of arugula, smoked salmon, apples and asparagus, all enhanced by a tasty tarragon vinaigrette.

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* The addition of egg yolk to the dressing is optional; however, it makes for a smoother dressing.