Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Baby Greens with Almond Vinaigrette
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 208
- Total Fat
- 18
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 329
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
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.