Poached Asparagus Salad with Meyer Lemon Vinaigrette
Ingredients
1 endive
1 head Treviso™ radicchio
1/2 handful baby arugula
1/2 handful red leaf lettuce
1/2 handful green leaf lettuce
1/4 cup Meyer lemon juice
1/2 cup Fairway Extra Virgin Olive Oil
Fairway kosher salt
Fairway black peppercorns, ground
10 asparagus tips
Instructions
Add water to a pot, and bring to a boil.
While you wait for the pot to boil, separate all the leaves for the endive, radicchio, arugula, and the different kinds of lettuce, then wash and dry them well.
Place the leaves in a salad bowl, and mix.
Add the Meyer lemon juice, and toss the salad.
Add the olive oil, and toss the salad again.
Finish the salad with some salt and freshly ground pepper to taste, and mix well.
Once the water comes to a boil, poach the asparagus tips for 4 to 5 minutes. Then quickly drop them into an ice bath (which is just a cold bowl of water with ice cubes) to cool them down, and to preserve their green color.
Remove the asparagus tips from the ice bath, dry them, and add them to the top of each salad, and serve.
Poached Asparagus Salad with Meyer Lemon Vinaigrette
Ingredients
Instructions