Warm Baby Asparagus Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Their food is unbelievable so I hope this hold par for the course. Ingredients:
olive oil |
salt & freshly ground black pepper |
6 small new potatoes, scrubbed and cooked in boiling salted water until just tender |
8 oyster mushrooms or 8 shiitake mushrooms |
1 large red pepper, roasted, peeled, seeded and cut into strips |
1 lb baby asparagus, trimmed (use pencil asparagus if available) |
4 cups mixed baby greens, such as limestone, watercress and arugula, rinsed and dried |
1/2 cup olive oil |
3 tablespoons red wine vinegar |
1 tablespoon fresh lemon juice |
2 teaspoons dijon mustard |
1/4 teaspoon fresh ground pepper |
1/2 teaspoon salt |
2 tablespoons chopped herbs, such as tarragon, basil and oregano |
Directions:
1. To make dressing, combine all ingredients in a small bowl and whisk together.
2. To make the salad, cut the potatoes in half, bush with olive oil, season with salt and pepper and grill or broil until browned.
3. Toss the mushrooms in olive oil, season with salt and pepper and sauté in hot oil to brown.
4. Place potatoes and mushrooms into a bowl and cover with foil to keep warm.
5. Blanch asparagus in lightly salted boiling water for 2 minutes. Drain well and spread on a plate; drizzle with 2 T dressing.
6. Divide lettuces among 4 plates; arrange potatoes, mushrooms, peppers and asparagus on lettuce and drizzle each plate with 2 to 3 T. dressing.
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