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  • The Australian Women’s Weekly Food

    Spring salads

    Oct 04, 2021 3 minutes
    PHOTOGRAPHY by JOHN PAUL URIZAR & CRAIG WALL
    STYLING
    by
    OLIVIA BLACKMORE

    PG 80

    PG 80

    PG 80

    Asparagus & wild rice salad with snapper fillets

    PREP + COOK TIME 1 HOUR SERVES 4

    ½ cup (100g) wild rice
    350g asparagus, trimmed (see notes)
    6 eggs, at room temperature
    4 snapper fillets (1kg)
    ¼ cup (35g) cornflour
    ½ cup (125ml) extra virgin olive oil
    ⅓ cup (80ml) lemon juice
    1 teaspoon Dijon mustard pinch of cayenne pepper
    50g curly endive lettuce leaves

    Place rice and 2

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