Asparagus Mescalun SaladCuisine: Parve Category: Salads Plus Servings: 6 Ingredients:5 tablespoons extra virgin olive oil1 lb asparagus 2 tbs white wine vinegar 1 small shallot, minced (2 tbs) 2 tbs minced cornichons? 1 teaspoon chopped capers 2 tsp chopped fresh tarragon leaves 6 ounces mesclun(about 12 cups) 3 large hard-cooked eggs, chopped medium cornichons=a pickled gherkin cucumber Instructions:Trim asparagus of tough ends and cut on diagonal into 1-inch pieces 1. Heat 1 tbs oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until browned and tender-crisp, about 4 minutes, stirring once every minute. Transfer to large plate and cool 5 minutes. 2. Meanwhile, whisk remaining 4 tbs oil, vinegar, shallot, cornichons, capers, tarragon, and 1/4 tsp pepper in medium bowl until combined. In large bowl, toss mesclun with 2 tablespoons dressing and divide among salad plates. Toss asparagus with remaining dressing and place a portion over mesclun; divide chopped eggs among salads and serve. Serves 4-6 Not tried Not triedClick Here To Return To The Recipe List This Page Generated By: |