Here’s a salad bursting with freshness created by Cervidés in collaboration with Les Minettes!
This recipe is a gorgeous way to showcase delicious asparagus and tasty Quebec mackerel… plus it’s easy to make and doesn’t require any cooking. This healthy mix of marinated raw vegetables is a yummy way to get your daily dose of vitamins. Your taste buds will thank you!
Ingredients
Vinaigrette:
1 cup (250 ml) olive oil
2 tbsps. (30 ml) maple syrup
3 cups (45 ml) cider vinegar
1 tsp. (5 ml) garlic scapes
1 tsp. (5 ml) salt
Dash of ground pepper
Vegetables:
1 bunch of asparagus (from 12 to 15), trimmed
8 coloured carrots
3 lemons, well washed
6 stalks of celery, minced
1 shallot, minced
⅓ cup (80 ml) dill, chopped
¼ cup (60 ml) chives, chopped
Garnish:
8 smoked mackerel fillets with pepper, skin on
¼ cup (60 mL) capers, drained
Dash of ground pepper
1 pinch Fleur de sel
Preparation
Vinaigrette:
Mix all the ingredients together. Set aside.
Vegetables:
Snap the asparagus tips from the stalks. Cut the tips in half, lengthwise. Chill.
Using a vegetable peeler, make ribbons with the carrots and asparagus stalks (about 4 or 5 ribbons per vegetable), and chill. Cut the remaining carrots and asparagus into Julienne strips.
Thinly slice 2 lemons. Save the third lemon for assembly.
In a rectangular dish, layer the ingredients in the following order: celery, shallots, julienned carrots and asparagus, half of the herbs, half the lemon slices and smoked mackerel (remove the skin, if desired), then cover the other half with lemon slices. Add 2/3 of the vinaigrette and spread well, cover with plastic wrap and refrigerate for 2 hours.
About 15 minutes before serving, toss the asparagus tips and the asparagus and carrot ribbons with the remaining vinaigrette. Let sit at room temperature.
Assembly:
On each plate, create a nest with the marinated vegetables and 2 smoked mackerel fillets (depending on your appetite).
Divide the asparagus tips, carrot and asparagus ribbons, remaining herbs, capers, lemon zest, a few twists of ground pepper and a pinch of Fleur de sel. Enjoy!
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