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Asparagus and Cured Whitefish Salad with Radishes, Fresh Herbs, and Spring Onion Aioli

Amalea Tshilds and Jason Hammel - Lulu Cafe
Chicago, IL

Chef demonstration
Salads
Spring

This recipe is from Amalea Tshilds and Jason Hammel of Lulu Cafe. Lulu is located at 2537 N. Kedzie Blvd., Chicago, IL, 773-489-9554.

Ingredients:

• 1 bunch asparagus, sliced on bias super thin
• 1 oz. cured whitefish, sliced thin (substitute smoked salmon or other preferred smoked or cured fish)
• 1 French red radish, shaved 
• picked fresh herbs: arugula, micros, chives, parsley, mint, tarragon
• 1 spring onion, finely minced
• 1 stalk green garlic, finely minced
• 3 egg yolks
• 2 Tbsp water
• olive oil
• juice of one lemon
• agrumato lemon oil

For the aioli:

1. Combine the lemon juice, spring onion, and green garlic in a stainless or ceramic bowl.
2. Add egg yolks and water and whisk to combine. Very slowly, one drop at a time, add olive oil while whisking continually. The mixture will begin to thicken.
3. When it reaches the consistency of mayonnaise, add salt to taste and correct the flavor with additional lemon juice as needed.

To finish:

1. In a small bowl combine radish and fresh herbs. Lightly salt and add a drizzle of lemon oil. Mix gently.
2. Combine whitefish and asparagus in a separate bowl. Dress with aioli.
3. Place whitefish and asparagus salad on plate, then top with dressed salad.