Sweetgreen Salad

A zesty appetizer or light lunch: salad with Sweetgreen, little gem lettuce, smoked chicken, croutons, hazelnuts and fried green asparagus

Serves:
Four

Preparation time:
20 minutes

Ingredients:

• 6 heads of little gem lettuce
• 2 puffed Sweetgreen peppers, sliced
• 200 g smoked chicken, in strips
• 12 vine tomatoes, halved
• 4 hard-boiled free-range eggs, quartered
• 50 g croutons
• 40 g toasted hazelnuts
• 16 spears of green asparagus
• 2 tbs cider vinegar
• 6 tbs hazelnut oil
• scoop of Dutch grain mustard ("Zaanse mosterd")
• table salt
• freshly ground pepper

Preparation:
Puff the peppers in the oven for 12 minutes at 230 degrees. Remove the skin and seed membranes. Wash the little gems in cold water, drain well and slice each into eighths. For the dressing, mix vinegar, mustard, pepper and salt and then whisk in the oil. Toss lettuce with dressing; taste and adjust seasoning if necessary. Divide the lettuce among four deep plates. Top with the tomatoes, eggs, hazelnuts (crushed coarsely with the flat of a knife) and the croutons. Cut the asparagus spears down the middle and fry quickly in hot olive oil with a pinch of salt. Mix warm asparagus, smoked chicken and pepper slices and divide over the salad.

Tip:
For a delicious extra twist, add crispy fried bacon bits or replace the smoked chicken with prawns.

"Recipe: Van Empelen Catering"