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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Our version of the standard green salad is an airy stack of tender butter lettuce leaves with raw and cooked vegetables. Prep and Cook Time: 40 minutes. Notes: We love the fresh, nutty flavor of sunflower sprouts, but you can substitute any variety of sprout you like. Ingredients:
1 shallot, minced |
1 garlic clove, minced |
1/4 cup champagne vinegar |
1/2 cup extra-virgin olive oil |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 pound asparagus |
ice |
1 head butter lettuce, separated into leaves |
8 ounces sunflower sprouts (see notes) |
1/2 cup thinly sliced english cucumber |
1 cup thinly sliced yellow bell pepper |
1/2 cup thinly sliced radishes |
4 ounces soft goat cheese (chèvre) |
Directions:
1. In a small bowl, whisk together shallot, garlic, vinegar, olive oil, salt, and pepper. Set aside.
2. Bring 4 cups water to a boil in a medium saucepan. Cut off and discard bottom halves of asparagus spears. Cut tops into 2-in. lengths. Cook asparagus until barely tender, about 3 minutes. Drain in a colander and transfer to a large bowl of ice and cold water. When cool, drain and set aside.
3. In a large bowl, combine lettuce leaves and sprouts. Add half of the reserved vinaigrette and toss carefully just until coated. Divide lettuce and sprouts among 4 plates, starting with the largest leaves for the bottom layer. Sprinkle each pile of greens with asparagus, cucumber, bell pepper, and radishes. Drizzle the vegetables with a little more vinaigrette.
4. Place 1 tbsp. goat cheese on each salad and serve with remaining vinaigrette and sea salt for sprinkling if you like.
5. Note: Nutritional analysis is per serving.
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