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Recipe courtesy of Fredric Byarm

Show: Chef Du Jour

Episode: Fredric Byarm/Grilled tuna

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Total:: 15 min
Prep:: 5 min
Cook:: 10 min

Yield:: 4 servings

Ingredients

3 cups balsamic vinegar
1 head radicchio, julienned
1 bunch fresh spinach, cleaned and chopped
2 heads endive, julienned
1 bunch watercress
1 bunch arugula, cleaned and stems cut back
6 shallots, diced
24 spears pencil asparagus, blanched and refreshed
3 plum tomatoes, quartered
1/4 tablespoon olive oil
1 carrot, peeled and shaved into strips with peeler

Directions

In a saucepan reduce balsamic vinegar until thick and malty. Place in a squirt bottle. In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula. Toss until mixed well. Set aside.

In a small bowl, combine shallots, asparagus and the tomato. Add just a touch of balsamic reduction and the olive oil. Mix to coat the vegetables.

On a plate, place salad mix, then asparagus mixture, then carrot strips. Top with a light squirt of balsamic reduction and salt and pepper serve

My Private Notes

Name: Asparagus Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 3 cups balsamic vinegar; 1 head radicchio, julienned; 1 bunch fresh spinach, cleaned and chopped; 2 heads endive, julienned; 1 bunch watercress; 1 bunch arugula, cleaned and stems cut back; 6 shallots, diced; 24 spears pencil asparagus, blanched and refreshed; 3 plum tomatoes, quartered; 1/4 tablespoon olive oil; 1 carrot, peeled and shaved into strips with peeler