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Asparagus-Cheese Salad |
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Serves: 6 Print this RecipeMustard Vinaigrette: 2 tablespoons dijon style mustard 1 teaspoon salt Freshly ground pepper to taste 2 tablespoons red wine vinegar 1/2 cup olive oil * See note below. 2 pounds fresh asparagus cooked 2 heads red leaf lettuce red tipped leaf lettuce cleaned and chilled 2 tablespoons parsley minced fresh 1 tablespoon green onions minced Garnish: 2 ounces mozzarella cheese sliced, cut in julienne strips 2 eggs hard-cooked and sieved * Place all ingredients into blender and mix well. Set aside. Cut 2 inches from tips of cooked asparagus; set aside. Cut remainder of asparagus into 1-inch pieces; set aside. Tear chilled lettuce into bite-size pieces. Toss together lettuce, the 1-inch pieces of asparagus, parsley, and green onions. Pour 1/3 dressing over asparagus tips and let marinate 30 minutes. Just before serving, toss lettuce mixture with remainder of dressing. Divide this onto 6 to 8 individual plates, place tips in center, arrange cheese in spokes over asparagus tips, and sprinkle with sieved egg. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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