Asparagus, Green Apple & Feta Salad with Wild Herb Mayonnaise

Sometimes it just takes a glimpse to inspire. You may not even realise but your subconscious will grab an idea or concept and harbour its safely, bringing it to fruition just at the right time.

Reading the recipes by Gill Meller, my subconscious becomes saturated. Every page I turn fuels my inner fire to live and cook wild.

This salad is a unification of ingredients that sing of spring, my interpretation of so many recipes of Gill’s that sing to my soul.

Eating al fresco is a must, the flavours heightened with the sound of birdsong and the rush of a spring zephyr through your hair….

The mayo is the absolute best…

spring salad, healthy recipes, healthy lunch, lunch inspo, midweek meals, simple recipes, al fresco food

Yield: 4 as a side

Author: Suze Morrison

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Asparagus, Green Apple & Feta Salad with Wild Herb Mayonnaise

Prep time: 25 MinTotal time: 25 Min

Sometimes it just takes a glimpse to inspire. You may not even realise but your subconscious will grab an idea or concept and harbour its safely, bringing it to fruition just at the right time.Reading the recipes by Gill Meller, my subconscious becomes saturated. Every page I turn fuels my inner fire to live and cook wild.This salad is a unification of ingredients that sing of spring, my interpretation of so many recipes of Gill’s that sing to my soul.Eating al fresco is a must, the flavours heightened with the sound of birdsong and the rush of a spring zephyr through your hair….

Ingredients

Wild Herb Mayonnaise

• 1 Large Free-Range Egg
• 2 tsp English Mustard
• 1tsp Lemon Juice, plus extra to taste
• ½ tsp Flaky Salt
• ½ Clove Garlic, grated
• Small Pinch Black Pepper
• 100ml Olive Oil
• 150ml Rapeseed Oil
• Handful fresh wild herbs, chopped (I use Lovage, Japanese Parsley and Fennel)

Asparagus Salad

• 1 Large Bunch Asparagus
• 1 Large Green Apple, sliced.
• 2 Mini Cucumbers, sliced.
• 100g Feta Cheese, crumbled.
• Handful Soft herbs, torn, I use Mint, dill & Parsley.
• 1 Lemon, juiced.
• 50ml Extra Virgin Olive Oil
• Good Crack Black Pepper
• ½ tsp Sea salt flakes.

Instructions

1. Begin with the mayo. Mix both oils in a jug and set aside.
2. Add the egg, mustard, garlic, lemon juice, salt and pepper to a blender and blend to combine. With the motor running on medium speed, drizzle the oil in a slow steam directly onto the motor blade to form an emulsion.
3. As the emulsion forms, continue drizzling the oil and allow the mayonnaise to thicken. If it gets too thick, add 1tsp iced water and continue. Once all the oil is used, taste the mixture, and add more lemon, salt or black pepper as required.
4. Stir through the herbs and set aside.
5. Using a vegetable peeler, shave the asparagus into ribbons, leaving the woody ends aside (these are lovely frozen and kept for stock) Chop the tips into two and add to the ribbons.
6. Mix the ribbons with the apple and cucumber and pour over the lemon juice and olive oil. Add a little salt and pepper and mix with salad servers to coat everything.
7. Crumble over the feta and sprinkle over the herbs, give everything one final mix and tumble into a serving bowl. Serve with the mayonnaise on the side for people to help themselves.

https://gourmetglow.co.uk/recipes/asparagus-apple-salad

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