Shows
In the Kitchen
Recipe courtesy of Fredric Byarm
Asparagus Salad
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
Share This Recipe
- 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
Looking for Something Else?
Classes You May Also Like
PREMIUM
Kelly Senyei
Asparagus Pasta Salad with Italian Dressing
25m
Easy
CLASS
PREMIUM
Catherine McCord
Gluten-Free and Vegan Miso-Chocolate Chip Cookies
21m
Easy
CLASS
PREMIUM
Chad Sarno
Dairy-Free Sour Cream
2m
Easy
CLASS
PREMIUM
Claire Thomas
Raw Carrot Salad
20m
Easy
CLASS
Take a Class on
Food Network Kitchen
Paul Kahan
Grilled Chicory and Asparagus Salad
26m
Intermediate
CLASS
Naomi Pomeroy
Barley Salad with Asparagus and Mushrooms
16m
Intermediate
CLASS
