Spring Vegetable Salad with Grilled or Seared Salmon
Ingredients (for the dressing):
•1/4 cup fresh lemon juice
•1 pinch Kosher/sea salt
•Fresh ground black pepper to taste
•1 tsp honey
•1 TB finely minced chives
•1 TB finely minced fresh herbs such as cilantro, tarragon, parsley, basil
•1/4 cup high quality olive oil, or hazelnut or walnut oil
Ingredients (for the salad):
•1 bunch asparagus, woody ends removed, peeled into strips with a vegetable peeler
•1 bunch radish, finely sliced
•4 carrots, peeled into strips with a vegetable peeler
•4-6 cups fresh watercress or arugula
For the dressing, whisk together all of the ingredients, except the oil
• 8 ea. Rice Paper Wrappers*
• 4 cups Hot Water
• 8 ea. Whole Spinach Leaves, cleaned with stems removed
• 4 oz. Rice Noodles, boiled & cooled*
• 8 ea.
Depending on the size of your bread (and your stomach), vary the amount of turkey, cheese, and sauerkraut in your sandwich. You don’t, however, want your Reuben to be totally overstuffed–it’ll get dry then. If you happened to have served slaw at your Thanksgiving, you can substitute that for the kraut.
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