Roasted Asparagus And Arugula Salad With Shallot V
Category
Salads - Soups - Sidedishes
Sub
Category
Low-fat
Servings
6
Ingredients
1/3 cup minced shallots
2 tablespoons fresh lemon juice
2 tablespoons sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus -- tough ends trimmed
5 ounces arugula
3 tablespoons chopped fresh chives
1 1/2 ounce freshly grated Parmesan cheese
salt and freshly ground black pepper, to taste
Instructions
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
Preheat oven to 400 degrees. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes
Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
Originally Submitted
4/27/2011
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