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Samphire salad with asparagus and smoked

VEGETABLES

Samphire salad with asparagus and smoked

A light and complete dish. Perfect for summer.

30

4 people

Dificultad

fácil

INGREDIENTS

  • 1 teaspoon sugar
  • salt
  • 500 grams white asparagus
  • 3 tablespoons Carbonell Extra Virgen Olive Oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon mustard
  • 1 teaspoon honey
  • 150 grams samphire
  • 100 grams smoked salmon

NUTRITIONAL INFORMATION

Preparation

Bring a large pan with plenty of water, sugar and a pinch of salt to the boil. Peel the asparagus and cut 1-2 cm off the bottom of the stalks. Spoon the asparagus into the boiling water; bring the water back to the boil. Remove the pan from the heat and leave the asparagus covered on one side for 15-20 minutes. Drain the asparagus, let it cool slightly and then cut into slanted pieces of approximately 2 cm in length.

Make a dressing with the olive oil, vinegar, mustard and honey. Wash the samphire briefly under cold running water. Bring a pan of water to the boil. Add the samphire and cook for ½ minute. Drain it in a colander.

Mix the asparagus with the samphire and dress the mixture. Divide the salad between 4 plates.

Cut the smoked salmon into wide strips and spread this over the salad.

GRANDFATHER´S ADVICE

As I usually prepare this recipe in summer, so I add a few drops of lemon on the salmon to give it more flavor.

GRANDFATHER´S ADVICE GRANDFATHER´S ADVICE

Carbonell Extra Virgin

Cold dishes, salads and toast combine perfectly with our Carbonell Extra Virgin Olive Oil.

Carbonell Extra Virgin

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