Easter salad with flash-fried asparagus, bitter greens and a fresh lemon-mustard vinaigrette
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Jeppe Foldager
Gastronomic Chef, Hotel Hesselet
A salad that is as beautiful to look at as it is good to eat. Jeppe Foldager shows you how to compose chicory, frisée, endive and flash-fried green asparagus, topped with fresh herbs and edible flowers.
In the video, Jeppe Foldager tosses the salad in olive oil, lemon juice, salt and pepper, but to elevate the salad, Jeppe Foldager recommends making a sharp lemon-mustard vinaigrette (see recipe below)
Servings
: 4
people
Ingredients
1 head chicory
1 small head frisée
2 small endives
1 bunch green asparagus
some mixed fresh herbs (e.g. chervil, parsley or dill)
edible flowers for garnish (e.g. heartsease)
1 lemon
1 tsp coarse mustard
1 tsp Dijon mustard
1 tsp honey
4 tbsp good olive oil
salt
freshly ground pepper
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Instructions
Rinse and dry all the salad greens thoroughly. Tear frisée into smaller pieces, divide endive into large leaves and cut the chicory into long, diagonal pieces.
Step 1/4
Break off the woody bottom end of the asparagus and grill them briefly on a hot grill pan or grill until they just get color and still have a bite. Then cut them into smaller pieces.
Step 2/4
Make the vinaigrette by finely grating some lemon zest and squeezing the juice from the lemon. Stir lemon juice together with coarse mustard, Dijon mustard and honey. Whisk in the olive oil little by little until the dressing emulsifies. Season with salt and freshly ground pepper.
Step 3/4
Gently toss the salad greens together with the grilled asparagus, shave parmesan if desired with a vegetable peeler, and add some of the vinaigrette.
Step 4/4
Arrange the salad loosely on a platter or on plates and sprinkle with fresh herbs and edible flowers.
Jeppe Foldager
Gastronomic Chef, Hotel Hesselet
Jeppe Foldager has worked as a chef in many of the country's most acclaimed restaurants and even aboard the Royal Yacht Dannebrog. He also headed the kitchen as head chef at Dragsholm Slot, which holds one of the prestigious Michelin stars – he has now stepped into the role of gastronomic chef at Hotel Hesselet.
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