It was one of those days when a quiet Shabbos lunch for four turned into a lebedike Shabbos lunch for 14. In a flash, we created this salad which has now become a family favourite! During the nine days it makes a wonderful light lunch salad.
Some Like it Hot Smoked Salmon Salad
Recipe By Sharon Lurie
- Cooking and Prep: 15 m
- Serves: 10
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No Allergens
Ingredients (8)
Main ingredients
Start Cooking
For the Salad
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Blanche asparagus (cover in boiling water and allow to stand for about 30 seconds, then place straight into cold water).
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When cool enough to handle, slice asparagus into one-inch pieces.
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Place asparagus, onions, flat-leaf parsley/cilantro, schug (start with one tablespoon and check for taste), and capers into a bowl.
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Add salad dressing, mix well, add ground black pepper and just before serving, add smoked salmon. Give it a good stir.
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Serve immediately.
Note:
To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded.
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