Asparagus Salad with Salmon and Mozzarella Recipe

INGREDIENTS 4 servings

  • 16 – 20 asparagus
  • 350 g salmon fillets
  • 1 bag of mixed salad, about 150 g
  • 1 pot basil, the picked leaves
  • 12 cocktail tomatoes, split
  • salt
  • freshly ground pepper
  • 2 tablespoons Balsamic vinegar rosé
  • 2 tablespoons Extra virgin olive oil Fruttato Midio
  • 2 package Mozzarella
  • finely chopped chives

How to prepare

  • Cut and remove the lower woody portion of the asparagus, peel the stalk with a regular potato peeler.
  • Boil the asparagus 1-1 1/2 minutes in salted water, rinse cold.
  • Cut them 5-6 cm from the top, slice the stems.
  • Slice the salmon into 1/2-cm thick slices and toast them for 30 sec/side in a hot frying pan with a little olive oil, salt, and pepper.
  • Mix the salad, basil leaves, asparagus slices, tomatoes, balsamic vinegar, olive oil, salt, and black pepper.
  • Distribute on plates. Also distribute asparagus buds, buffalo mozzarella, and salmon.
  • Finish by sprinkling some chives.

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