| Level: | Easy |
| Total: | 55 min |
| Prep: | 40 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 40 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 18 asparagus spears (about 1 pound) hard ends trimmed
- 1 tablespoon olive oil
- 1/2 pound Oyster or white mushrooms, stems and caps finely sliced
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound (6 cups loosely packed), baby greens, such as oak leaf, mache and watercress
- Almond Vinaigrette, recipe follows
- 1/2 cup slivered blanched almonds
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 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.
- Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool.
- When the almonds are cool, transfer to a blender along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 208 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 329 mg |
| Serving Size | 1 of 6 servings |
| Calories | 208 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 329 mg |
Reviews
This was a fantastic salad. The dressing was delicious and very unique. I used juice from the mushrooms in the dressings and added more water to the dressing.
I used only the vinaigrette and it needs more liquid. It was very pasty and to toss the salad with it, I needed to rub the dressing on the salald and vegetables with my fingers.