Asparagus and sorrel salad

Asparagus and sorrel salad

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Sprue asparagus, the little offshoots from the asparagus plant, aren’t that exciting to eat on their own dunked into hollandaise, but they do make a great salad. Here I’ve combined them with buckler leaf or silver sorrel, which is one of my favourite little salad leaves. You can easily transform this simple side salad into a starter or lunch dish by topping it with a deep-fried duck’s egg.

Ingredients

Quantity Ingredient
250g sprue asparagus spears, trimmed
salt
freshly ground black pepper
2 handfuls buckler leaf sorrel, washed and dried
Mimosa dressing

Method

  1. Add the asparagus to a pan of boiling salted water and cook for 2–3 minutes until tender, then drain and briefly refresh under the cold tap. Cut each spear into 2 or 3 pieces.
  2. Arrange the sorrel leaves and asparagus on plates, season and spoon over the dressing.

Variation

  • Boil 4 eggs, peel, and then coat directly with flour, egg and breadcrumbs. Deep-fry for 2–3 minutes only, then drain on kitchen paper. Cut the eggs in half and serve on top of the salad.
Tags:
Hix Oyster & Chop House
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again