Asparagus and Salmon Salad with Sauce Gribiche
Serves 6-8 as a side
2 bunches asparagus, woody stalks snapped off, lengths cut into half
3-4 large handfuls baby spinach leaves
3-4 large handfuls baby rocket leaves
200g hot smoked salmon, skin removed, flesh roughly broken up
Fresh herbs, to serve (we used dill and parsley)
1 large egg, room temperature
1 tbsp Dijon mustard
1 tbsp white wine vinegar
240ml Azalea Grapeseed Oil
1 tsp lemon juice
2 hard boiled eggs, peeled, egg roughly chopped
1 tbsp capers, drained
1 large gherkin, roughly chopped
Sea salt and freshly cracked black pepper
To make the sauce gribiche, add egg to a small bowl whisk until combined. Add mustard, vinegar and ½ tsp salt and whisk (or blitz with a stick blender) until combined. Very slowly add drops of the oil, whisking/blitzing very well between each addition, until the mixture begins to thicken. Once the mayonnaise thickens you can slowly drizzle the oil and whisk until it is all incorporated. It’s important not to add the oil too quickly or the mayonnaise will not thicken. You can also do this same process with a stick blender instead of a whisk. Stir through lemon juice, eggs, capers and gherkin then season to taste.
Gently steam the asparagus and refresh in iced water. Drain well.
To make the salad, arrange greens on a large plate or platter. Scatter the salmon pieces and cooked asparagus evenly over then generously dollop sauce gribiche randomly over the top. Top with plenty of fresh herbs to serve.