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

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.

Yield

4 servings

Prep

5 min

Cook

4 min

Ready

10 min

Ingredients

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
23	ml	olive oil for cooking, or other vegetable oil
6E+1	ml	olive oil, extra-virgin
462.4	ml/g	asparagus 1 pound, woody ends removed and cut on diagoal into 1-inch pieces
1	x	salt and black pepper to taste	*
3E+1	ml	white wine vinegar
1	small	shallots finely chopped, or minced	*
3E+1	ml	pickles, gherkins sweet pickle, finely chopped or minced	*
15	ml	pickles, dill finely chopped or minced
2.5	ml	tarragon leaves dried, or 2 teaspoons freshly minced
173.4	ml/g	mixed salad greens baby, mesclum
2	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.