A new entree salad for Spring

I have a fairly new salad cookbook and was looking through it for inspiration.  I found an entree salad that screamed spring – it included asparagus and smoked salmon.  These are two things we love and two things that feel springy.  I tweaked it a bit and served it for dinner.  A definite hit and do-over!

Smoked salmon and asparagus salad

  • 1/2 cup half and half
  • 1 TB white wine vinegar
  • 1 tsp fresh lemon juice
  • 1 TB minced tarragon
  • 1 package salad greens of your choice
  • asparagus (tough ends broken off and blanched in salted water for 2 – 3 minutes, then chilled)
  • 1/2 lb smoked salmon
  • 1 shallot thinly sliced

Whisk together half and half, vinegar, lemon juice and tarragon.  (Cream will curdle and thicken.)  Refrigerate until ready to serve.

Top each plate with greens and asparagus.  Spread smoked salmon across veggies and top with shallot.  Pour dressing over salad and serve.

Delicious!