What a triumph this one turned out to be. There is something quite amazing about the taste of dill. It takes me back to the mediterranean and especially Turkey where I ate amazing dished swathed with the stuff. This Spanish inspired salad used asparagus which has a delicate but distinctive taste, the creamy alioli dill mayonnaise is a great match and the addition of the egg makes for an unusual but essential ingredient. Both work perfectly with the sweet and slightly smoky red capsicum. It’s truly inspired!
1 bunch asparagus
1 red capsicum (pepper)
1 egg (hard boiled and roughly chopped)
1 tablespoon fresh continental parsley
salt & pepper
For the mayonnaise:
1 egg yolk
1 garlic clove (crushed with 1/2 teaspoon salt)
1 teaspoon dijon mustard
1 teaspoon white wine vinegar
1 tablespoon lemon juice
1 cup olive oil (NOT extra virgin olive oil)
2 tablespoons fresh dill (finely chopped)
freshly ground black pepper
Cook the red capsicum in a 200ºC oven for 25 minutes until soft and slightly charred. Put straight into a plastic bag for 5 minutes. Remove from the bag, slip off the skin then remove the stalk and seeds. Chop the flesh into large chunks and set aside.
Blanch the asparagus in a pan of boiling water for 3-5 minutes (depending how thick they are) they should be slightly soft but with some bite. Drain and leave in cold water.
For the dill alioli:
Whisk briefly the egg yolk, crushed garlic, mustard, vinegar and lemon juice. Add a tablespoon of the olive oil and whisk for 30 seconds, then in a light stream, add and whisk constantly the remaining olive oil. The mixture should emulsify and form a thick mayonnaise. Stir in the dill and some freshly ground black pepper and set aside.
Arrange half the capsicum in one layer on a large plate arrange the asparagus over then sprinkle over the remaining capsicum and chopped egg. Spoon 4-5 tablespoons of the mayonnaise over the salad then sprinkle with the parsley.
Serve alongside anything really. We ate it with a BBQ chicken and garlic roasted mushrooms.