Asparagus Salad with Trout
Salads • Italian
Description
Asparagus Salad with Trout
Ingredients
- Canned White Asparagus 15 oz
- Iceberg Lettuce 2 pieces
- Turnips 1 bunch
- Apple Cider Vinegar 2 tablespoons
- Olive Oil 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Safflower Oil 3 tablespoons
- Onion 1 head
- Chicken Egg 1 piece
- Cress salad 1 bunch
- Cucumbers 2 pieces
- Table Mustard 1 teaspoon
- Mayonnaise 5 oz
- Fillet of Sturgeon 15 oz
- Clarified Butter 1 tablespoon
Step-by-Step Guide
Step 1
Cut the salad into pieces. Drain the liquid from the asparagus. Slice the radishes thinly. Boil the egg hard.
Step 2
Whisk together the vinegar, salt, and pepper. While whisking, add the olive and sunflower oils. Drizzle this dressing over the asparagus and radish slices.
Step 3
Finely chop the egg, onion, and cucumber. Mix the onion, egg, cucumber, and cress with the mayonnaise and mustard.
Step 4
Wash the trout fillet and cut it into small pieces. Sauté in clarified butter.
Step 5
Arrange the radishes, asparagus, and pieces of trout on the lettuce leaves along with the sauce. Garnish with whole radishes and serve, sprinkled with cress.
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