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
  1. 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.)
  2. 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.)
  3. 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.)
  4. Arrange asparagus on salad plates. In large bowl, toss together pecans, frisée, arugula, watercress, Boston lettuce and vinaigrette. Divide over asparagus. Serve immediately.
  5. Source : Canadian Living Magazine: April 2011
Recipe by Grant Family Reunion at https://grantreunion.ca/2013/01/31/asparagus-and-mixed-greens-salad/