savor — guide to food & dining on the azalea coast L o r i R o s b r u g h Asparagus Vinaigrette Salad 1 teaspoon Dijon mustard SALAD: 1 bundle fresh asparagus (pencil diameter or larger, if possible) 1 head Boston lettuce 1 hard boiled egg, peeled and sliced into rounds ½ small red onion, thinly sliced, separated into rings 4 ounces blue cheese, crumbled VINAIGRETTE: 3 tablespoons canola oil 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 garlic clove, minced 1 teaspoon sugar (or more, to taste) 1 teaspoon salt Freshly ground black pepper, to taste PREPARATION: Steam (or microwave in bowl of water) asparagus just until bright green and tender; rinse under cold water and pat dry. Place asparagus in a gallon sized resealable bag. Mix all vinaigrette ingredients together in small bowl and pour over asparagus. Let asparagus marinate in refrigerator at least 4 hours (up to overnight), turning occasionally. Either on individual serving plates, or on a large platter, arrange lettuce leaves, then asparagus spears, then onion slices, egg slices and blue cheese. Drizzle extra marinade over salad. Refrigerate until serving time. Makes 4 servings. 90 WBM july 2014
2014-7
To see the actual publication please follow the link above