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About the Recipe: Fresh asparagus, lightly roasted, highlights the center of the salad, topped with smoked dill salmon. Crisp mixed lettuce leaves, tossed with fermented ranch dressing, are layered on a creamy deviled egg sauce and sprinkled with sliced almonds. It’s perfect to serve with hand flatbreads for open-faced sandwiches.
To Serve: Evenly spread Deviled Egg Cream Sauce over the bottom of a large platter. Arrange the reserved lettuce salad over the Sauce; sprinkle with sliced almonds. Arrange the roasted asparagus over the center; top with rolled thin slices of smoked salmon. Serve immediately.
Yield: 2 to 4
pdf for Copy of Recipe – Asparagus Smoked Salmon Salad
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