Lox & Asparagus Salad
ingredients:
8 oz. whipped cream cheese
2 Tbsp. scallions, chopped
1 fennel bulb
1 Tbsp. extra virgin olive oil
Pinch of salt and pepper
1 bunch Farm Direct Supply asparagus, ends trimmed
1 Tbsp. extra virgin olive oil
Pinch of salt and pepper
4 eggs
4 oz. smoked salmon slices
½ cup capers, drained, for garnish
½ cup fresh dill, for garnish
½ lemon, sliced into half-moons, for garnish
instructions:
Step 1.
Preheat the oven to 400°F.
Step 2.
Combine cream cheese and scallions and set aside.
Step 3.
Cut stalks off the fennel bulb, then thinly slice bulb lengthwise and place on a baking sheet. Drizzle with first listed olive oil, salt, and pepper (the lox has a lot of salt, so you don’t need much). Roast for about 15 minutes until lightly browned and starting to crisp. Flip over and roast for another 5 minutes. Set aside.
Step 4.
Meanwhile, place asparagus on a baking sheet, drizzle with second listed olive oil, salt, and pepper. Roast for 5–8 minutes, until al dente. Thicker stalks may take a couple minutes longer. Set aside.
Step 5.
While veggies are roasting, add water to a medium sized pot and bring to a boil. Gently place eggs in boiling water. Let cook for 7 minutes for soft boiled eggs, 9 minutes for medium, and 11 minutes for hard boiled eggs. Remove from water and place in an ice bath for about 5 minutes. Gently peel and slice eggs.
Step 6.
Assemble a serving platter with smoked salmon, capers, dill, lemon, cream cheese dollops, roasted fennel and asparagus, and egg slices. Serve with bread or bagels of your choice.
