Hopefully by now you have all heard of my other blog ‘The Dinner Party Collective’ which is a collaborative project with 13 other Food and Wine Blogging friends. Every season, we release 2 new menus, giving you recipes, wine pairings, tips for being organised and hopefully a little inspiration to create your own Dinner Parties with friends and family.
Just recently our Fall/Autumn Menu (for the Northern Hemisphere) was released, with the most beautiful autumnal dishes by Seana, Suzanne and Anne. Wine Pairings were expertly partnered to each course by the wonderful Stefano. Please link through above to see all that they created.
For those of us living in the Southern Hemisphere, Spring has well and truly sprung and there is a menu currently being released for us too. Link through here to get the full picture of the Spring Menu that Poli, Johnny and myself came up with. Wine pairings were crafted for our spring menu by the lovely Anatoli. As my contribution to this elegant Dinner Party you will find the following light and luscious Smoked Salmon Salad (feel free to link through to the original post). It’s an appetiser to get those taste buds moving and prepare you for the delightful Main Course and Dessert yet to come.
If this is the first you’ve heard of The Dinner Party Collective (TDPC for short), then please do click through on any of the links above and be sure to follow us there, so that we can update you whenever new posts are released. We’d also LOVE it if you would invite some friends/family over and try out our menus for yourselves… and be sure to let us know your thoughts if you do!
Happy Spring, Margot
Smoked Salmon Salad | Gather and Graze
For the Salad:
- 8 Slices of Smoked Salmon (thinly sliced)
- 24 Spears of Asparagus (3 per person)
- 8 Radishes (mixed colours if possible)
- 200g (½lb or 8 Large Handfuls) Rocket (Arugula/Rucola)
- 1 Fresh Lime (cut into 8 wedges)
- Sliced French Baguette or bread of your choice (optional)
For the Dressing (makes about ½ Cup):
- 2 Tablespoons Red Wine Vinegar
- 1 Garlic Clove (crushed)
- Sea Salt and Black Pepper
- 2 Teaspoons French Wholegrain Mustard
- 6 Tablespoons Extra Virgin Olive Oil
To make the Dressing:
In a small mixing bowl, combine the red wine vinegar and crushed garlic, along with a good pinch of salt and a grinding of black pepper. Stir and then set aside for about 10 minutes (this allows the garlic to soften in flavour, in effect being lightly pickled by the vinegar).
Whisk in the mustard and then little by little, whisk in the olive oil, until you have a homogenous dressing.
To assemble the Salad:
Have a large mixing bowl on hand, into which you will place and dress the greens and radishes.
Cut off (and discard) any woody bases of the asparagus spears and then cut off each of the tips. Using a potato peeler, peel long strips from the remaining spears. Place the tips and strips into the bowl.
Wash the radishes and slice off (and discard) the root and stem. Slice each radish finely and add to the bowl.
Add the (washed and dried) rocket leaves and enough dressing to lightly coat all ingredients. I find it best to use hands to ensure that the ingredients are mixed up nicely and well covered in the dressing.
Place a decent-sized portion of the salad into the middle of each serving plate, ensuring that each person has a fairly even amount of asparagus and radish within their serve. Top each salad with a couple of strips of smoked salmon that have been rolled up to form a little flower shape.
Serve with wedges of lime on the side, any left-over dressing and perhaps some slices of crusty bread, for those who wish to partake.
Suggested Wine Pairings (by Anatoli):
- Provençal Rosé – France
- Pinot Gris – New Zealand or Oregon
- Chenin Blanc – South Africa
- Verdicchio or Pecorino – Le Marche, Italy