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Baby Greens with Almond Vinaigrette
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
18 Asparagus spears - (abt 1 lb); hard ends trimmed
1 Esslöffelolive oil
1/2 x ca. 450 gOyster or white mushrooms; stems and caps, finely sliced
cloves garlic minced
2 Esslöffelparsley fresh, chopped
 lemonjuice of 1 lemon
1/4 Teelöffelsalt
1/4 Teelöffelblack pepper freshly ground
1 x ca. 450 gBaby greens -; (6 cups loosely packed)
 (such as oak leaf; mache and watercress)
 Almond Vinaigrette; see * Note
die Zubereitung:

* Note: See the "Almond Vinaigrette" recipe which is included in this collection.

Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces.

Set aside. Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute.

Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool. 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.


Milliken From the Tv Food Network - (Show # Th-6152 broadcast

Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com

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