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Baby Greens With Almond Vinaigrette
Ingredients
- 18 x Asparagus spears - (abt 1 lb) hard ends trimmed
- 1 Tbsp. Extra virgin olive oil
- 1/2 lb Oyster or possibly white mushrooms, stems and caps finely sliced
- 1 x Garlic clove chopped
- 2 Tbsp. Minced fresh parsley Juice of 1 lemon
- 1/4 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 1 lb Baby greens - (6 c. loosely packed) (such as oak leaf, mache and watercress) Almond Vinaigrette see * Note
Directions
- Blanch the asparagus in a large saucepan of boiling salted water till bright green, about 1 to 2 min. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pcs. Set aside.
- Heat the extra virgin olive oil in a medium skillet over medium heat till smoking. Saute/fry the mushrooms just to soften, about 1 minute. Add in the garlic and saute/fry briefly till the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cold.
- In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top.
- In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.
- This recipe yields 6 servings.
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