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Asparagus Tuscan Spring Salad Recipe
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To make Asparagus Tuscan Spring Salad you will need
Ingredients
| 12 | small | Red potatoes | | 1 | pound | Fresh asparagus; sliced diagonally | | 6 | | Whole carrots; sliced diagonally | | | DRESSING as follows | | 3/4 | cups | Extra virgin olive oil | | 6 | tablespoons | Red wine vinegar | | 1 | tablespoon | Sugar | | 1/4 | cups | Fresh parsley; minced | | 3 | | Fresh basil leaves; minced | | 2 | | Cloves garlic; minced | | | Salt and pepper; to taste | | 1 | | Shallot; finely diced | | | Romaine lettuce; optional |
Instructions
Boil rinsed potatoes in plenty of lightly salted water, about 15
minutes, or until just tender. Drain and set aside.
Cut the asparagus and carrots to size before cooking. Steam each
vegetable separately (a dente).
-Asparagus (1-1/2 to 2-inch lengths) 1-2 minutes.
-Carrots (1/4-1/3-inch thick) 5 minutes.
Put the vegetables in a bowl and chill: to stop cooking and to cool the
potatoes enough so that they can be handled without crumbling. Slice the
red potatoes 1/4 to 1/2 inch thick. Prepare the dressing in a blender, food
processor, or hand-held grinder. Season with salt and freshly ground
pepper. Drizzle on the salad and toss gently to coat. Fold in the tender
shallot (or scallions; spring-green onions, sweet onion). Cover and chill
(about 2 hours). Lettuce (optional).
Enjoy your Asparagus Tuscan Spring Salad
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Thu 7 Aug 2008
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