Papaw, Asparagus Salad with Hot Smoked Salmon
Ingredients 2 bunches asparagus, woody ends trimmed, diagonally sliced into 5cm lengths 2 baby fennel, ends trimmed, fronds reserved ½ papaw, deseeded, peeled,
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Cooking tools:
- Kitchen scale
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Fork
- Serving bowl
Ingredients
- 2 bunches asparagus, woody ends trimmed, diagonally sliced into 5cm lengths
- 2 baby fennel, ends trimmed, fronds reserved
- ½ papaw, deseeded, peeled, thinly sliced
- 100 g baby rocket leaves
- 2 125g portions hot smoked salmon, coarsely flaked
- 1 lemon, zested, juiced
- ¼ cup (60ml) olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons finely chopped chives
- pinch of Salt
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