Asparagus Salad with Trout

Salads | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Asparagus Salad with Trout

Ingredients

Canned White Asparagus - 14.1 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 - 7.1 oz
Fillet of Sturgeon - 14.1 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.