Asparagus and Marinated Artichoke Salad
June 26
This salad is a little different and so healthy I feel like I should eat if every day.
Serves 2.
Ingredients:
10 Stalks of asparagus
16 Quarters of marinated artichokes
Red leaf salad
2 Teaspoons fresh chives, finely chopped
1 Tablespoon finely chopped chervil leaves
1½ -2 oz Fresh goat cheese
4 Tablespoons white wine vinegar
4 Tablespoons of olive oil
Salt and pepper to taste
Preparation:
Wash asparagus and cut off bottom 2 inches. Blanch the asparagus in a pot of boiling, salted water for about 2-3 minutes. Remove and place in a bowl of ice water. Remove, pat dry and cut into 1 inch long pieces.
Break salad leaves into a salad bowl. Add asparagus, artichokes, and chervil. Mix. Drizzle 2/3 of dressing over salad. Spoon on to 2 plates.
Roll chunks of goat cheese into ½ inch balls and place on top of salads. (Fresh goat cheese should roll easily but you can soften it with a warm spoon if needed.) Spoon rest of dressing over salads and sprinkle with rest of chives.
Dressing:
Place vinegar in a small bowl. Add salt and pepper to taste. Add 1 teaspoon of chives and beat. Add in olive oil while beating.
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