Salmon, Endive And Asparagus Salad - cooking recipe

Ingredients

1 lb asparagus, woody ends snapped off
4 heads red or green Belgian endive, leaves separated
1 None red onion, thinly sliced
12 oz smoked salmon
1/3 cup extra-virgin olive oil
1 None lemon, peel finely grated and lemon juiced
2 tbsp chopped fresh dill
1 tbsp capers, drained, rinsed and chopped

Preparation

Bring a medium saucepan of salted water to a boil on high heat. Add asparagus and blanch for 30 seconds, or until bright green. Drain and refresh in iced water. Drain well. Halve lengthwise and cut into 2-inch lengths.
Combine asparagus, endive and onion in a large bowl. Flake salmon over and toss gently to combine.
For the dressing, whisk remaining ingredients in a small bowl. Season to taste. Just before serving, drizzle dressing over salad.