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Ingredients
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| 1 |
Baby greens [such as watercress, arugula, micro greens,
mache, baby spinach etc. ] |
1 pound |
| 2 |
Asparagus, hard ends trimmed |
1 pound |
| 3 |
Lemon juice |
2 tablespoons |
| 4 |
Cremini or Portobello mushrooms, finely chopped |
1/2 pound |
| 5 |
Olive oil |
1 tablespoon |
| 6 |
Garlic, minced |
2 cloves |
| 7 |
Salt |
to taste |
| 8 |
Freshly ground black pepper |
1/4 teaspoon |
| 9 |
Fresh parsley, chopped |
2 tablespoons |
| 10 |
Almond vinaigrette |
recipe follows |
| Method |
In a large pan, boil a good quantity of water, add salt and trimmed asparagus,
and boil for 2 minutes, until slightly soft and bright green. Immediately
transfer it to a bowl of iced water. Drain and cut into 2-inch diagonal
pieces. Set aside.
Heat oil in the pan over medium heat, add the mushrooms and saute until
soft and caramelized, for about 3 minutes, add garlic and cook for further 1
minute. Remove from the heat, add parsley, lemon juice, salt and black
pepper and let it cool.
In a large salad bowl, place the greens, add mushrooms, stir, now add
sufficient vinaigrette, toss well to coat all over and serve.
For almond vinaigrette-
Slivered blanched almonds - 1/2 cup
Olive oil - 2 tablespoons
Water - 2 tablespoons
Lime juice - 2 tablespoons
Salt - 1/2 teaspoon
Freshly ground black pepper - 1/4 teaspoon
Method- Preheat the oven to 350 degrees f.
Spread the almonds on a baking sheet and bake until slightly
golden, for about 5 minutes. Let it cool. Now place the almonds
in a blender together with all the other ingredients and blend it
until smooth. It can be refrigerated for up to 5 days.
Nutritional facts- Rich source of vitamin A, C, B-grou;; iron, calcium, zinc
and magnesium.
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| Servings -5 |
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| Introduction
of the dish |
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Raw leafy green vegetables, paired with tangy, nutty
dressing makes a good and delicious salad.
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| Served
With... |
Any food course you like
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