Baby Greens With Almond Vinaigrette
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
62
Spice
53
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Olive Oil450 g
Oyster2 tbsps
Parsley (chopped fresh)1 tsp
Salt2 tbsps
Lime Juice (freshly squeezed)2 tbsps
WaterDirections:
1
Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes
2
Immediately transfer to a bowl of iced water
3
Drain and cut on the diagonal into 2-inch long pieces
4
Set aside
5
Heat the olive oil in a medium skillet over medium heat until smoking
6
Saute the mushrooms just to soften, about 1 minute
7
Add the garlic and saute briefly until the aroma is released
8
Remove from the heat
9
Stir in the parsley, lemon juice, salt and pepper and set aside to cool
10
In a large mixing bowl, lightly toss the baby greens with about half of the almond vinaigrette
11
Divide into 6 portions and place on serving plates
12
Divide the mushrooms and sprinkle across the top
13
In the same bowl, toss the blanched asparagus with the remaining vinaigrette
14
Divide among the salads, fanning the spears across the top
15
Preheat the oven to 350 degrees
16
Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes
17
Set aside to cool
18
When the almonds are cool, transfer to a blender along with the remaining ingredients
19
Puree until smooth
20
Store in a container in the refrigerator up to 5 days
21
Yield: 3/4 cup