Mothers Day Post Mortem: Surviving a Family Brunch

Instructions

1. Chop salmon into a tartare like consistency. Stir in 1 tsp. of lemon juice. Place in a bowl and refrigerate.

2. Bend each asparagus sprig until the tender portion snaps off. Blanch the asparagus in a saucepan of bowling water. Remove asparagus and plunge in a glass of ice water. Cut the asparagus on the bias into 1 inch pieces
3. Make vinaigrette by puttng 1 tsp of lemon juice in a small glass bowl. Add salt and pepper to taste, and olive oil and whisk until the oil and juice are combined.
4. Tear up the frisee into bight size pieces. Wash and dry the pieces and place into a salad bowl. Add the asparagus pieces to the bowl and pour the vinaigrette over the greens. Toss to coat.
5. Place salad in individual bowls, scoop a few tablespoons of salmon tartar over the greens and serve

   2 servings, each serving ~ 220 Cals