Asparagus Salad, Meyer Lemon Dressing & Egg Salad Crostini
This is a fantastic spring salad by Chef Marcus Samuelsson. It works great as an appetizer, but can also work very well as a light main dish.
This recipe calls for Meyer lemons, which are a hybrid between regular lemons and mandarins or pomelos. Thus Meyer lemons are less acidic and sweeter than regular lemons.
If you don’t have any Meyer lemons in your pantry and can’t find them at your local market, you can swap the Meyer lemon juice with regular lemon juice sweetened with orange juice. You can use the same substitute formula for the Meyer lemon zest.
Enjoy the recipe!
Asparagus Salad, Meyer Lemon Dressing & Egg Salad Crostini
Ingredients
Asparagus:
- 10 spears asparagus medium size, blanched
- 1 ounce shaved asparagus
- ½ ounce pickled shallots
- 1 piece crostini brushed with butter, toasted
- ¼ cup egg salad
- chives
Meyer lemon dressing:
- 3 Meyer lemons juice only
- 3 Meyer lemons zest only
- 1 large shallot finely diced
- honey to taste
- 2 cups canola oil
- 2 tablespoons Dijon Mustard
Egg salad:
- 5 eggs hard boiled
- 1 tablespoon Dijon Mustard
- 1 tablespoon whole grain mustard
- ½ cup crème fraiche
- 1 cup mayonnaise
Instructions
Asparagus
- Place toasted crostini in the centre of a serving dish.
- Top with egg salad, toss asparagus with meyer lemon dressing.
- Arrange the asparagus on the crostini making sure the root end is lined up.
- Toss shaved asparagus with vinaigrette.
- Top asparagus spears with shaved asparagus, pickled shallots and chives.
- Drizzle more dressing around the plate.
Meyer Lemon Dressing
- Place all ingredients in a quart container, shake to emulsify.
Egg Salad
- Smash eggs.
- Fold in remaining ingredients.
- Season.
Notes
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