Baby Greens with Almond Vinaigrette

Total Time:
55 min
Prep:
40 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 18 asparagus spears (about 1 pound) hard ends trimmed
  • 1 tablespoon olive oil
  • 1/2 pound Oyster or white mushrooms, stems and caps finely sliced
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley
  • Juice of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound (6 cups loosely packed), baby greens, such as oak leaf, mache and watercress
  • Almond Vinaigrette, recipe follows
  • ALMOND VINAIGRETTE
  • 1/2 cup slivered blanched almonds
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Directions
  • Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces. Set aside.

  • Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute. Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool.

  • In a large mixing bowl, lightly toss the baby greens with about half of the almond vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top.

  • In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.

ALMOND VINAIGRETTE
  • Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool.

  • When the almonds are cool, transfer to a blender along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days.

  • Yield: 3/4 cup


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