Mache Salad with Asparagus and Pine Nuts
This salad uses a technique that is not often seen. The asparagus is served raw sliced very thin. This does away with the woodiness and leaves a sweet crunch.
Serves: 4
2 tablespoons pine nuts
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Salt and pepper
6 large asparagus
6 cups mache
1/2 cup shredded Parmesan cheese
Preheat oven to 350 F. Place pine nuts in a single layer on a cookie sheet. Roast pine nuts for 3 to 5 minutes, until lightly browned. Remove from oven and let cool. Whisk together oil, vinegar and salt and pepper to taste in a large mixing bowl. Cut off the woody ends of the asparagus and discard. Cut off the tips of the asparagus and place in the bowl with dressing. Slice the spears on a diagonal into 1/8-inch slices. Place sliced asparagus in bowl with dressing. Add mache and pine nuts to mixing bowl and gently toss the salad until all is well coated with dressing. Serve in a large salad bowl or on individual plates. Top with the shredded Parmesan cheese.
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