Composed Salad Paloise

Serves: 6

Carole Volkman

1 January 1970

Based on User reviews:

47

Spice

47

Sweetness

51

Sourness

37

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

3 cups

Extra-Virgin Olive Oil

1 cup

Red Wine Vinegar

1 tbsp

Dijon Mustard

12

Asparagus Tips

1 cup

Celery Root (julienned)

1

Artichoke Heart (jar, quartered)

Directions:

1

Make the vinaigrette by whisking together ingredients

2

Set aside

3

Drizzle the asparagus and celery root with the vinaigrette, just before serving

4

Place the lettuce leaves around the edges of the salad platter

5

Arrange artichokes, asparagus and celery root over lettuce

6

Dribble vinaigrette over all and sprinkle with herbs