Asparagus Green Onion Cucumber And Herb Salad |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
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Great side salad for pork, steak, seafood... anything. Easy and quick, and tastes so good. From Bon Appetit. Ingredients:
dressing |
3 tbsp fresh lemon juice |
1 tbsp red wine vinegar |
1 tsp dijon mustard |
1 tsp coarse kosher salt |
1/2 tsp freshly ground black pepper |
3/4 cup extra-virgin olive oil |
salad |
3 pounds medium asparagus, trimmed |
4 cups thinly sliced green onions |
3 cups 1/4-inch cubes peeled seeded kirby or english hothouse cucumbers |
1 tbsp chopped fresh italian parsley |
1 tbsp chopped fresh chervil (chervil is an aromatic herb that's related to parsley. it has lacy, fern-like leaves and a mild anise flavor.) |
1 tbsp chopped fresh chives |
1 tbsp chopped fresh mint |
2 tsp chopped fresh tarragon |
Directions:
1. For dressing: -
2. Whisk first lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in small bowl. Gradually whisk in oil.
3. Note: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.
4. For salad: -
5. Fill large bowl with lightly salted ice water; stir until salt dissolves.
6. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. (I steamed the asparagus)
7. Drain, reserving 3 cups cooking liquid.
8. Transfer asparagus to bowl of salted ice water to cool.
9. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes.
10. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry.
11. Note: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
12. Combine green onions, cucumbers, and herbs in mixing bowl.
13. Add dressing; toss to coat.
14. Season with salt and pepper.
15. Arrange asparagus on platter. Spoon cucumber mixture over and serve.
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