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Asparagus Salad with Parmesan & Mustard Vinaigrette
A simple yet elegant dish that highlights the crisp, fresh flavor of asparagus.
Ingredients:
Asparagus Salad:
2 bunches asparagus
1 cup frisee, endive, mizuna or arugula
1 teaspoon fresh chopped tarragon
1/4 pound chunk Parmigiano-Reggiano cheese or pre-grated Parmesan
kosher salt and freshly cracked black pepper
2 hard-boiled eggs
1 ounce mustard vinaigrette
Mustard vinaigrette (makes 1½ cups) :
1/2 cup freshly squeezed lemon juice
1 tablespoon Champagne vinegar
1/ 4 cup Dijon mustard
1 cup extra-virgin olive oil
1/ 4 teaspoon kosher salt
For the mustard vinaigrette:
Combine lemon juice, vinegar, and Dijon, then stream oil in, whisking vigorously to emulsify. Check seasoning and adjust as necessary.
For the asparagus salad:
Step 1:
Trim and blanch the asparagus, then cut them on the bias into 2-inch lengths.
Step 2:
Combine the asparagus, greens and tarragon in a large mixing bowl.
Step 3:
Add half of the grated Parmesan cheese, salt and black pepper to the mix.
Step 4:
Use your hands to break apart the eggs into bite-sized pieces. Do this directly over the mixing bowl so that the pieces fall right into the salad. Drizzle on the vinaigrette.
Step 5:
After thoroughly mixing the salad, serve in the center of a plate or platter and top with the rest of the shaved Parmesan.
Recipe by Amanda Freitag, adapted by Georgia Peach Truck .
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