This generous, bright salad is light and indulgent at the same time, in all the right ways. Using locally farmed cold-smoked trout, crunchy young asparagus, tender baby potatoes, crispy salad leaves and a zippy, creamy green goddess dressing made with buttermilk and various fresh herbs, you can serve this as an elegant light lunch or festive starter.
This recipe pairs beautifully with Leopards’ Leap’s Natura De-alcoholised White – a fantastic choice if you’re joining the Sober October campaign, or if you’re just in the mood for something light, crisp and refreshing.
Note: This recipe uses raw, thin, young asparagus – sweet and crunchy. If you are using larger asaparus, give them a quick blanche or pan-fry to make them slightly more tender if you prefer.
For the dressing:
½ cup mayonnaise
½ cup buttermilk
¼ cup fresh chives, roughly chopped
¼ cup parsley, roughly chopped
¼ cup dill, roughly chopped
15 ml (1 tablespoon) fresh lemon juice
2 anchovy fillets in oil (drained)
a pinch of salt
For the salad:
a bunch crisp salad leaves
a small bunch wild rocket leaves
500 g baby potatoes, boiled until just tender
15-20 ml extra virgin olive oil
about 300 g thin fresh asparagus
200 g cold smoked trout ribbons/slices
salt & freshly ground black pepper, to taste
Method:
To a blender, add all the ingredients for the dressing and blend to a smooth light green sauce. Cover and refrigerate until ready to serve.
To assemble, arrange the salad leaves on an extra large platter (or 6 individual plates). Halve the potatoes and place in a small bowl, then drizzle with olive oil, season with salt & pepper and toss to coat. Top the salad leaves with the potato halves, then top with the fresh asparagus and trout. Season with more black pepper, the drizzle all over with the goddess dressing. Serve at once, with more dressing on the side.
(This recipe was created in proud collaboration with .)
