Refreshing Asparagus and Mixed Baby Greens Salad
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.
Ingredients
| 1 ½ | tablespoons |
olive oil
for cooking, or other vegetable oil |
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 16 | ounces |
asparagus
1 pound, woody ends removed and cut on diagoal into 1-inch pieces |
|
| 1 | x |
salt and black pepper
to taste |
* |
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | small |
shallots
finely chopped, or minced |
* |
| 2 | tablespoons |
pickles, gherkins
sweet pickle, finely chopped or minced |
* |
| 1 | tablespoon |
pickles, dill
finely chopped or minced |
|
| ½ | teaspoon |
tarragon leaves
dried, or 2 teaspoons freshly minced |
* |
| 6 | ounces |
mixed salad greens
baby, mesclum |
|
| 2 | large |
eggs
hard-boiled, coarsely chopped |
Directions
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.
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 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.
Toss the asparagus with remaining vinaigrette and place over the mixed greens.
Top with the chopped eggs and serve.
Nutrition Facts
Serving Size 122g (4.3 oz)
