This delicious salad is thrown together in minutes to make a fresh, seasonal dish that’s stylish enough for entertaining
Prep:20 mins
Serves 8
500g new potato, halved200g pack asparagus tips250g bag mixed salad leaves (including young beetroot leaves and watercress)bunch each parsley and mint, leaves picked and roughly chopped140g radish, thinly sliced8 x hot-smoked salmon steaks, skin removed4 spring onions, sliced diagonally
STEP 1Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.STEP 2In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.
