Refreshing Asparagus and Mixed Baby Greens Salad

Refreshing Asparagus & Mixed Baby Greens Salad

Name: Refreshing Asparagus and Mixed Baby Greens Salad
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; olive oil, extra-virgin; asparagus; salt and black pepper; white wine vinegar; shallots; pickles, gherkins; pickles, dill; tarragon leaves; mixed salad greens; eggs

Submitted by happyzhangbo

Pan-seared asparagus is tender yet still crisp, tossed with mixed baby greens, a tasty vinaigrette and hard-boiled eggs. A flavorful salad that’s quick, easy to make.

YIELD

4 servings

PREP

5 min

COOK

4 min

READY

10 min

Ingredients

1 ½

TABLESPOONS OLIVE OIL
for cooking, or other vegetable oil

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

OUNCES ASPARAGUS
1 pound, woody ends removed and cut on diagoal into 1-inch pieces

X SALT AND BLACK PEPPER
to taste *

TABLESPOONS WHITE WINE VINEGAR

SMALL SHALLOTS
finely chopped, or minced *

TABLESPOONS PICKLES, GHERKINS
sweet pickle, finely chopped or minced *

TABLESPOON PICKLES, DILL
finely chopped or minced

TEASPOON TARRAGON LEAVES
dried, or 2 teaspoons freshly minced

OUNCES MIXED SALAD GREENS
baby, mesclum

LARGE EGGS
hard-boiled, coarsely chopped

Directions

All the ingredients you need to make delicious salad.

Add 1½ tablespoons of oil in a 12-inch nonstick skillet over high heat until hot. Stir in the asparagus, salt, and freshly ground black pepper to taste.

Cook until the asparagus is browned and almost tender, 4 to 5 minutes, stirring once. Transfer to a large plate and let cool for 4 to 6 minutes.

Cook until the asparagus is browned and almost tender, 4 to 5 minutes, stirring once.

Meanwhile, add the remaining 4 tablespoons of extra-virgin olive oil, vinegar, shallots, both pickles, tarragon, salt and black pepper to taste in a medium bowl, whisk until well blended.

In a small bowl, add the extra-virgin olive oil.

Add the tarragon leaves, fresh or dried.

Stir until well blended, season with salt and black pepper to taste.

In a large bowl, add the mixed baby greens and 2 tablespoons of vinaigrette, toss until evenly coated. Divide among the salad plates or a large salad serving bowl.

In a large bowl, add the mixed baby greens and 2 tablespoons of vinaigrette, toss until evenly coated.