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