Asparagus and Mixed Greens Salad
This recipe makes 8 servings Portion size: 8 A tender green salad showcases fresh asparagus beautifully. Paired with a tangy vinaigrette, this no-fuss appetizer is simply elegant.
Ingredients
- 1 cup (250 mL) pecan pieces
- 1 bunch asparagus, (1 lb/450 g), trimmed
- 2 tsp (10 mL) olive oil
- 1 pinch salt
- 1 pinch pepper
- 4 cups (1 L) torn frisée lettuce
- 4 cups (1 L) baby arugula leaves
- 4 cups (1 L) trimmed watercress
- 1 head boston lettuce, torn
- Lemon Fennel Vinaigrette:
- ¼ cup (60 mL) olive oil
- 3 tbsp (45 mL) minced shallot
- 3 tbsp (45 mL) lemon juice
- 2 tsp (10 mL) liquid honey
- 2 tsp (10 mL) Dijon mustard
- 1-1/2 tsp (7 mL) crushed fennel seeds
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) pepper
Instructions
- On baking sheet, bake pecans in 350°F (180°C) oven until lightly toasted, about 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 5 days.)
- Lemon Fennel Vinaigrette: Meanwhile, in small bowl, whisk together oil, shallot, lemon juice, honey, mustard, fennel seeds, salt and pepper. Set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
- Toss asparagus with oil, salt and pepper. Bake on rimmed baking sheet in 350°F (180°C) oven until tender-crisp, 6 to 8 minutes. Let cool; cover and refrigerate. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
- Arrange asparagus on salad plates. In large bowl, toss together pecans, frisée, arugula, watercress, Boston lettuce and vinaigrette. Divide over asparagus. Serve immediately.
- Source : Canadian Living Magazine: April 2011