Thursday, February 18, 2010

Mesclun Greens with Asparagus and Lemon Vinaigrette

The inspiration for this salad came from a website I found called - check it out if you want. I forgot to take a pretty picture of this salad with the asparagus stacked up like lincoln logs around the salad... oh well. My dad said it looked ready to start a fire.

For six servings:

48 asparagus logs
12-18 oz. package of mesclun greens
1 recipe lemon vinaigrette (see below)

Cut the asparagus into 4-inch pieces. Steam until tender (but on the crisp side), about 6 minutes. Plunge into ice water, drain well, and toss with some of the dressing.

Arrange 8 asparagus spears on each plate in lincoln log squares and put the greens inside the squares and drizzle with dressing.

Lemon vinaigrette dressing:
3/4 c. olive oil
1/3 c. grated parmesan cheese (optional)
3 Tbs. fresh lemon juice
1 shallot, minced
2 tsp. dijon mustard
1/2 tsp. dried thyme
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper

Shake all ingredients together in a jar with a tight-fitting lid. Bring to room temperature and shake vigorously before serving.