I always feel a bit of a fraud posting salad recipes as most of us conjure up salads from what we have in the fridge most of the time. Well, it makes sense. But sometimes there are some really tasty combinations of ingredients just work so well together, it’s worth searching them out to make them specially.
The first one was inspired by a conversation with my parents at Christmas. We were eating some particularly good smoked salmon and they were reminiscing about their work in London in the 1970s and 1980s when they used to run some very funky nightclubs. I was the envy of the class having a young mum who wore silver platform boots and Green Mary Quant nail varnish to go to work but in typical fashion always wanted to be round visiting best pal Ria’s mum who baked cakes. There’s no pleasing young folk, as I am sure many of you will agree!
Their memory was of Ella Fitzgerald (oh yes, I’m shamelessly name dropping here) asking for English mustard to go with her smoked salmon, so of course we got out the mustard and I have to say, Ella certainly knew what she was asking for!
Asparagus and Smoked Salmon Salad with a Mustard Mayonnaise
(Quantities are up to you, we ate this as a starter between 2)
- Rocket leaves, asparagus spears (blanch the chopped stems first for a few minutes then add the tips for the last minute or so) slices of smoked salmon arranged to your liking on one of your favourite plates.
- Drizzle a little olive oil over and a squeeze of lemon juice, a sprinkle of salt and a few grinds of black pepper.
- Serve with a dipping mayonnaise (homemade or otherwise) mixed in a ratio of about 5:1 with English mustard. Put on your favourite Disco collection cd and get on down.
If you enjoy asparagus, try this recipe out and see what you think.
Back in Spain here it’s orange season and we can’t get enough of them. They’re being sold at outrageously cheap prices for massive bags of them so we’re juicing them, eating them au naturel and in fruit salads and savoury salads. Here’s a favourite which we serve with grilled pork – the flavour of the sweet and sour oranges, the sharp onion and the creamy avocado contrast really well with the richness of the meat.
Orange and Avocado Salad
- Per person a peeled and chopped orange, half a peeled and chopped avocado, some thinly sliced sweet onion and a sprinkle of finely chopped parsley,
- Sprinkle some coarse sea salt over and a drizzle of olive oil. If the oranges are particularly sweet squeeze over a little lemon juice and finish with a splash of balsamic vinegar. I used a Balsamic vinegar reduction which is not only pretty to look at as you can get all cheffy with it, it also has a very delicious intense flavour.
Go on, Spring into Spring and start to throw off those warming winter hotpots and give your favourite salads a chance again!
Chica Andaluza 