Asparagus salad with chicken in fermented milk dressing

Ingredients:

Refueling

• 1/4 cup fresh parsley
• 1/4 cup fresh tarragon
• Juice of 1 lemon
• 2 teaspoons Dijon mustard
• 1/4 cup sour milk or kefir
• 1/4 cup mayonnaise
• 1/4 cup extra-virgin olive oil

Salad

• 1/4 cup finely chopped almonds
• 2 thick asparagus spears, trim and clean the bottom ends, cut the stems into 5 cm pieces.
• 2 bunches bibb lettuce, coarsely chopped
• 1 large bunch watercress, tough ends trimmed
• 6 radishes, thinly sliced
• 220 g of skinless, boneless smoked chicken pieces, cut into cubes
• 110 g crumbled goat cheese
• 0.5 cup fresh parsley

Preparation:

1. Prepare the dressing:
   
   In a mini food processor, puree the parsley, tarragon, lemon juice, and mustard to form a coarse paste. Add the sour milk, mayonnaise, and olive oil and process until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
2. Prepare the salad:
   
   Prepare a large bowl of salted ice water. Toast the almonds in a small dry skillet over low heat for about 4 minutes; transfer to a plate and let cool. Bring a large saucepan of salted water to a boil. Add the asparagus and blanch for 4-5 minutes.
3. Place the asparagus in ice water and let cool. Drain and pat dry the asparagus; transfer to a large bowl.
4. Add the lettuce leaves, watercress, radishes, chicken, goat cheese, parsley, and half of the toasted almonds to the same bowl. Drizzle with about half the dressing, season with salt and pepper to taste, and toss to combine.
5. Sprinkle with remaining toasted almonds and serve with remaining dressing.