A fine first course salad or accompaniment to any meal
that's refreshing and superbly healthy...
Servings: (4)
Prep: 20 Mins.

Posted by Sandra


2 tablespoons lemon juice
1 tablespoon shallot, minced
2 teaspoons dijon
1/4 cup olive oil
Salt and pepper to taste

1 bunch asparagus, ends trimmed and stocks shaved, reserving tops
6 cups spring greens
8 slices prosciutto, cut into thin strips
1 box frozen baby peas, thawed
2 tablespoons fresh mint leaves, roughly chopped
1/4 cup shaved Parmesan cheese


Prepare a large bowl of ice water, and set aside.

In a small non-reactive bowl (glass or ceramic), whisk together lemon juice, shallot, and dijon. Slowly drizzle in olive oil and whisk until vinaigrette is emulsified, and season with salt and pepper, to taste.

Place asparagus on cutting board; hold tip and shave lengthwise along each stalk with a wide vegetable peeler. Place shavings and tops in boiling water and blanche for 2 minutes, then quickly remove and place in large bowl of ice water for 10 minutes, and drain. Blot with paper towel to remove excess water.

In a large salad bowl, toss greens, asparagus, baby peas, and mint, and then drizzle with vinaigrette. Place on four salad plates, and equally sprinkle them with prosciutto strips, and shaved Parmesan. – Enjoy!


Tip: I like to serve this lovely salad with a nice barbecued steak, crispy bread, and a glass of quality red wine.

1 comment:

sandra said...

Now that spring is here, this is a refreshing salad that is so very delicious!


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