smoked salmon, feta and asparagus salad

A late spring or early summer salad of my favourite green vegetables combined with sublime smoked salmon. The creamy, tangy flavours of feta together with the smokiness of the fish work wonderfully with the crisp, green vegetables.

Serves as many as you like!
Skill level: Easy


smoked salmon
feta cheese, crumbled
asparagus spears
broad beans
4 tbsp olive oil
1 tbsp white wine vinegar
a pinch of sugar
salt and freshly ground black pepper


  1. Combine all the dressing ingredients and whisk until the dressing has emulsified. (Works well if you put the oil and vinegar into a jam jar, with a lid, and give it a good shake). Season to taste.
  2. Cook the broad beans for 2 to 3 minutes, either by steaming or microwaving. When cooked, refresh under cold water and drain. Pop them out of their skins and set aside.
  3. Cook the peas for about 2 to 3 minutes (as above). Drain and refresh and add to the broad beans.
  4. Very lightly cook the asparagus, so that it is virtually raw. (Perhaps about 1 minute). Drain and refresh. Cut the asparagus into thin batons, at an angle.
  5. Remove any of the woody stems from the watercress, if necessary.
  6. To serve, place a handful of watercress to each plate.
  7. Add a mixture of broad beans, peas and asparagus onto the watercress.
  8. Scatter over some crumbled feta cheese.
  9. Drizzle over a little of the vinaigrette dressing.
  10. Season to taste (I like lots of black pepper) and top with thin strips of smoked salmon.

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