CHILLED ASPARAGUS SALAD WITH GINGER DRESSING

This is a great dish to take to pot luck dinners or serve as an appetizer. Everyone loves it!

Serves: Serves 6 to 8
Difficulty: Easy - for beginners

Dietary guidance: v v 

Tags: salad · appetizer ·

Ingredients

Dressing:
¼ cup white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons minced crystallized ginger
1 teaspoon soy sauce
¼ teaspoon salt
¼ teaspoon freshly ground white pepper
1/8 teaspoon wasabi
½ cup canola oil

Blend all ingredients expect oil in a food process; with machine running add oil slowly. Cover and refrigerate.

Asparagus:
2 pounds fresh asparagus (can use either green or white or a combination of the two), trimmed, steamed until it is tender crispy and chilled in the refrigerator until you are ready to serve.
Large lettuce leaves and fresh field greens

Method

Asparagus:
2 pounds fresh asparagus (can use either green or white or a combination of the two), trimmed, steamed until it is tender crispy and chilled in the refrigerator until you are ready to serve.
Large lettuce leaves and fresh field greens

Steam the asparagus over boiling water for about 2 minutes, depending on how crisp you like your asparagus. Remove them and immediately plunge them into ice water to stop the cooking process and chill in the refrigerator.

Serving:
Arrange the lettuce on a good size chilled platter, add the fresh field greens and then arrange the asparagus on top and drizzle with the dressing. Sprinkle with both black and white sesame seeds. Add a little ginger to the plate for garnish.

Serves 6 to 8

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