Asparagus and Mushroom Salad

This can go from plain to fancy – which lettuce? Romaine/spinach, baby spring mix.  Which mushrooms?  white or Enoki, shiitake, crimini (baby bellas).  What about tomatoes?  Diced Romas? or Tiny Sweet 100s , Rainbow cherry tomatoes, dead ripe home grown Heirlooms.  For a really fancy touch check out edible flowers!

Ingredients:

  • 2 lb trendy lettuce
  • 2 lb romaine
  • 200 small to medium asparagus
  • 2 – 3 lb mushrooms – Enoki, Crimini  (or several mixed varieties)
  • 2+ lb cherry tomatoes
  • 2 c Creamy Parsley Dressing (on the blog)

Directions:

  1. Wash and dry the lettuce (paper towels or spinner)
  2. Tear into bite size pieces.
  3. Trim the tough ends off the asparagus.
  4. Cut into 1 inch pieces.
  5. Drop into boiling water (in small batches) then remove quickly. (I find using a strainer to raise and lower saves a lot of water.)
  6. Drop the blanched asparagus in ice water.
  7. Dry.
  8. Rinse and dry mushrooms
  9. Rinse and dry tomatoes (Are you getting a trend here?  No one wants a watered down salad.)
  10. Place everything but the dressing in a bow.
  11. Toss gently.
  12. Add half the dressing.
  13. Toss gently.
  14. Does it need more?  Add it.
  15. Toss again.
  16. Serve.

Or:  for really fancy – compose the salad:  Place a serving (scant cup) lettuce on plate, top with asparagus, mushrooms, tomatoes arranged artfully.  Drizzle on dressing.  Garnish with edible flower.

Serves:   50  but you can cut it down you know.

Source:  We were playing with food.

 

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