A salad that is as beautiful to look at as it is delicious to eat. Jeppe Foldager shows you how to assemble frisée, romaine lettuce and flash-fried green asparagus, topped with fresh herbs and edible flowers.
In the video, Jeppe Foldager tosses the salad in olive oil, lemon juice, salt and pepper, but to elevate the salad even more, he recommends making a sharp lemon-mustard vinaigrette (see recipe below).
Serves: 4 Prep time: 15 min Cooking time: 10 min
Ingredients
Salad
1 head endivie
1 small head frisée
2 small butter lettuces
1 bunch green asparagus
some mixed fresh herbs (e.g. chervil, parsley or dill)
edible flowers for garnish (e.g. pansy)
Parmesan
Lemon-mustard vinaigrette
1 lemon
1 tsp wholegrain mustard
1 tsp Dijon mustard
1 tsp honey
4 tbsp good olive oil
salt
freshly ground pepper
Instructions
- Rinse and dry all the lettuces thoroughly. Tear the frisée into smaller pieces, divide the romaine lettuce into rough leaves and cut the endivie into long, diagonal pieces.
- Break off the lower woody end of the asparagus and grill them briefly on a hot grill pan or grill until they just get some color and still have a slight bite. Then cut them into smaller pieces.
- Make the vinaigrette by finely zesting a little of the lemon and squeezing the juice from the lemon. Stir the lemon juice together with wholegrain mustard, Dijon mustard and honey. Whisk in the olive oil gradually until the dressing emulsifies. Taste and adjust with salt and freshly ground pepper.
-
Gently toss the lettuces together with the grilled asparagus, shave some Parmesan with a vegetable peeler if desired, and add some of the vinaigrette.
Arrange the salad loosely on a platter or on individual plates and sprinkle with fresh herbs and edible flowers.
