Ingredients
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8 oz/225 g Asparagus
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1 lamb’s Lettuce
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1 handful Arugula
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1 lb/450 g ripe Tomatoes
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12 Black Olives
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1 tbsp toasted Pine Nuts
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For the Dressing
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1 tsp Lemon Oil
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1 tbsp Olive Oil
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1 tsp whole-grain Mustard
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2 tbsp Balsamic vinegar
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Salt
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Black Pepper
Directions
Steps
|
1
Done
|
Steam the asparagus spears for 8 minutes, or until tender. Rinse under cold running water to prevent them cooking any further, then cut into 2-inch/5-cm pieces. |
|
2
Done
|
Arrange the lettuce and arugula or mizuna leaves around a salad platter to form the base of the salad. Place the sliced tomatoes in a circle on top and the asparagus in the center. |
|
3
Done
|
Sprinkle the black olives and pine nuts over the top. Put the lemon oil, olive oil, mustard, and vinegar in a screw-top jar and season to taste with sea salt and black pepper. Shake vigorously and drizzle over the salad. |
