Ingredients with Measurements:
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 1 cup of golden samphire, rinsed and drained
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of lemon juice
- 1 tablespoon of honey
- Salt and pepper, to taste
- 1/4 cup of sliced almonds
- 1/4 cup of crumbled feta cheese
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Salad bowl
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes or until tender-crisp. Drain and rinse under cold water to stop the cooking process.
2. In a mixing bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
3. Add the golden samphire to the bowl and toss to coat with the dressing.
4. Add the cooked asparagus to the bowl and gently toss to combine.
5. Transfer the salad to a serving bowl and sprinkle with sliced almonds and crumbled feta cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 3 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 16g
- Carbohydrates: 9g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- Asparagus can be substituted with green beans or sugar snap peas.
- Golden samphire can be substituted with regular samphire or sea beans.
- Sliced almonds can be substituted with chopped walnuts or pecans.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the honey with maple syrup for a different flavor profile.
- Add sliced strawberries or mandarin oranges for a sweet twist.
Tips and tricks:
- Make sure to rinse the golden samphire thoroughly to remove any sand or debris.
- Do not overcook the asparagus, as it can become mushy.
- Toast the sliced almonds in a dry pan for extra flavor and crunch.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad on a large platter and garnish with fresh herbs or edible flowers.
Garnishes:
- Fresh herbs, such as parsley or dill
- Edible flowers, such as nasturtiums or pansies
Pairings:
- This salad pairs well with grilled fish or roasted chicken.
Suggested side dishes:
- Crusty bread or garlic bread
- Roasted potatoes or sweet potatoes
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the asparagus is overcooked, it can become mushy and lose its bright green color.
Food safety advice:
- Make sure to rinse all vegetables thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Golden samphire is a type of sea vegetable that has been used in traditional British cuisine for centuries.
Flavor profiles:
- This salad is a combination of sweet, tangy, and nutty flavors, with a crisp and refreshing texture.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue.
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Taste: Crisp, Salty, Tangy, Refreshing