This is the Shrimp and Asparagus Salad with Lemon Vinaigrette and Délice des Appalaches recipe.
- Prep: 20 min
- Cooking: 3 min - 4 min
- 12 asparagus spears
- 2 Belgian endives
- 2 avocados
- 2 carrots
- 10 oz (300 g) pink shrimp
- Crushed black pepper to taste
- Salt to taste
- 1 tbsp (15 mL) Dijon mustard
- 1 small egg yolk
- 1 tbsp (15 mL) lemon juice
- Zest of 1/4 lemon
- 1 tbsp (15 mL) champagne vinegar or white wine vinegar
- 1/3 cup (80 mL) extra virgin olive oil
- 2 oz (60 g) Canadian Délice des Appalaches cheese*
Peel asparagus and snap off the ends of the stalks if they are too large or too tough. In a pan of boiling salted water, cook asparagus, tips out of the water, for 3 to 4 minutes till just tender. Drain, rinse in cold water, dry and cut in half lengthways.
In a small bowl, whisk together mustard, egg yolk, lemon juice and zest, and vinegar. Blend in olive oil.
Slice avocados. Cut carrots into matchsticks.
Divide, wash and dry the Belgian endive leaves and arrange in a salad bowl or on 4 plates. Put the asparagus, avocados, carrots and shrimp in another bowl, pour over the vinaigrette and toss gently. Season to taste with salt. Arrange this mixture on the bed of Belgian endive leaves and sprinkle with crushed pepper and slices of Canadian Délice des Appalaches cheese. Serve immediately.
Jean Soulard, Executive Chef, Le Château Frontenac
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
* Try this recipe with Canadian Mamirolle or Cantonnier cheese.