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Full Online Book HomeLearning KitchenSalads And Dressings - Asparagus Salad
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Salads And Dressings - Asparagus Salad Post by :RichRick Category :Learning Kitchen Author :Unknown Date :March 2012 Read :698

Click below to download : Salads And Dressings - Asparagus Salad (Format : PDF)

Salads And Dressings - Asparagus Salad

1 lb. asparagus, trimmed & peeled
1 medium avocado
1 tbsp. + 1 tsp. fresh lemon juice
2 egg yolks
6 tbsp. water
4 tbsp unsalted butter, softened
salt and cayenne pepper, to taste
2 heads endive, leaves separated
1 lb. mixed salad greens (mesclun mix)
2 (3 oz.) pkg enoki mushrooms, or 8 button mushrooms, thinly sliced
1/2 cup Soy and Ginger Vinaigrette
1 tsp. chives or parsley, chopped

Soy and Ginger Vinaigrette:
1/2 cup soy sauce
1/2 cup fresh lemon juice
1 tbsp. fresh ginger, freshly grated
1 1/2 cups extra-virgin olive oil
1 1/2 cups canola oil
Salt and freshly ground black pepper, to taste
6 tbsp. boiling water

Tie asparagus into 3 bunches. Cook in boiling salted water until tender, about 5 minutes. Drain and immediately refresh under cold running water.

Peel and thinly slice avocado. Gently toss with 1 tbsp. lemon juice and set aside.

In a double boiler set over simmering water, whisk together egg yolks, a pinch of salt and water until frothy. Beat in soft butter and whisk until thick enough to coat a spoon. Don't let Hollandaise curdle. Season with salt, cayenne pepper and 1 tsp. lemon juice.

Arrange 5 endive leaves on each of 4 serving plates to form a star. Place mixed greens in center of each. Top with 3 slices of avocado and sprinkle with mushrooms. Dress with vinaigrette. Top with warm asparagus. Spoon 2 tbsp. hollandaise over each portion of asparagus and sprinkle with chives or parsley.

For dressing: Combine all ingredients except boiling water in a food processor or blender. Process for 30 seconds. With motor running, add water and process for 10 seconds longer. Store, tightly covered, in refrigerator for up to 1 week.
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Salads And Dressings - Vegetable -  Asparagus Salad Salads And Dressings - Vegetable - Asparagus Salad

Salads And Dressings - Vegetable -  Asparagus Salad
2 lb. fresh or frozen young asparagus 4 tsp. soy sauce 1 tsp. sugar 2 tsp. sesame seed oil Slice asparagus diagonally in 1 1/2-inch lengths. Parboil one minute. Drain and rinse in cold water . Place on paper towel to dry. Toss asparagus in dressing made of soy sauce, sugar and sesame seed oil. Chill and serve.

Salads And Dressings - Asian Asparagus-and-orange Salad Salads And Dressings - Asian Asparagus-and-orange Salad

Salads And Dressings - Asian Asparagus-and-orange Salad
Serving Size : 0 Preparation Time :0:00 Categories : Oriental Salads Amount Measure Ingredient -- Preparation Method -------- ------------ 2 oranges 1 tablespoon vegetable oil 6 cups (2-inch) diagonally sliced asparagus (about 2 pounds) 1 garlic clove, thinly sliced 2 teaspoons low-sodium soy sauce 1/4 teaspoon dark sesame oil 1 tablespoon sesame seeds, toasted Napa (Chinese) cabbage leaves (optional) Peel and section oranges over a bowl, reserving 1 teaspoon juice. Set sections aside; discard membranes. Heat vegetable oil in a large skillet over medium-high heat. Add asparagus and garlic; saute 5 minutes. Remove from pan. Combine soy sauce and sesame oil;