Asparagus, Argula and Watercress Salad Recipe
This recipe begins with my favorite foolproof method for perfectly blanched asparagus, then adds a zesty marinade and bunches of peppery greens. The result: a simple-yet-superb spring starter.
Ingredients
| Asparagus | ||
| 2 | bunches | asparagus, trimmed |
| ~ | boiling water for blanching | |
| 1/2 | teaspoon | salt |
| Dressing | ||
| 1/4 | cup | sherry wine vinegar* |
| 1/3 | cup | extra virgin olive oil |
| 1/4 | cup | thinly sliced shallots |
| 1 | teaspoon | crushed garlic |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| Greens | ||
| 6 | cups | arugula, torn into bite-sized pieces |
| 2 | cups | watercress |
| 1 | head | butter lettuce |
| *Use best quality vinegar or dressing will be too acidic. |
Directions
Asparagus
- Place the asparagus in a shallow heat-resistant dish (such as a Pyrex baking dish). Cover with boiling water and seal with plastic wrap, making sure that the plastic does not touch the water. Set aside until the water cools to room temperature.
- Drain the asparagus and pat dry.
- Cut diagonally into one-inch pieces. Set aside.
- Whisk the vinegar, oil, shallots, garlic, salt and pepper together in a spacious bowl.
- Add the asparagus and marinate in the dressing for 2–3 hours at room temperature, or refrisgerate overnight.
NOTE: If you refrigerate the asparagus overnight, restore to room temperature before proceeding with the recipe.
- When ready to serve, toss the arugula and watercress with the asparagus and dressing.
- Arrange several leaves of butter lettuce on each serving plate and top with the salad.
Preparation Time:
Approximately 20 minutes preparation plus 3–4 hours blanching and marinading.
Tips and Techniques
