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    Asparagus Mushroom Salad


    Source of Recipe


    Grandpoohbah

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1505.2

    List of Ingredients




    BASIL VINAIGRETTE:
    1 tablespoon Dijon mustard
    1 large egg yolk
    2 shallots, chopped
    1 clove garlic, chopped
    1-1/2 cups extra virgin olive oil
    1/4 cup fresh lemon juice
    1/2 cup balsamic vinegar
    1/2 cup minced fresh basil
    salt
    freshly ground pepper

    SALAD:
    1 pound fresh asparagus, trimmed, blanched and chilled
    8 ounces fresh cremini mushrooms (brown caps), sliced paper thin
    1/2 medium red onion, diced
    1/4 cup diced tomato
    2 tablespoons chopped fresh parsley
    salt
    freshly ground pepper
    12 radicchio leaves

    Recipe



    Basil Vinaigrette: Blend mustard, egg yolk, shallots and garlic in a food processor. With machine running, add oil slowly in a thin steady stream. Transfer mixture to a small bowl and whisk in lemon juice, vinegar and basil. Season with salt and pepper. Cover and refrigerate.

    When ready to serve, cut asparagus diagonally into 1-inch pieces. Combine asparagus, mushrooms, onion, tomato and parsley. Toss with vinaigrette and season with salt and pepper. Mound asparagus mushroom salad into radicchio cups and place on a serving platter.

    SERVES 6
 

 

 

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