Fresh California Asparagus Salad With Beets, Oranges and Olives
 
from - bidwell street bistro 
 
24 piece  large size asparagus, stalks trimmed
1 large  red beet, cooked, cooled and peeled
2   navel oranges, cut into segments
24   kalamata olives, quartered
1-1/2 cup  epic roots mache
  kosher salt
  ground black pepper
1/2 cup  balsamic vinegar
3/4 cup  + 1 tablespoon extra virgin olive oil
1 tsp  dijon mustard
 
bring 2 quarts salted water to a boil. have ready a bowl of ice water. 
cook asparagus until just tender and plunge immediately into ice 
water. drain and reserve. make the vinaigrette by whisking together 
the balsamic vinegar and dijon mustard. slowly add in 3/4 cup extra 
virgin olive oil while whisking constantly. season to taste with 
kosher salt and ground black pepper. 
cut the beets into 1/4" dice. in a medium mixing bowl, combine the 
beets, oranges and olives. toss with 1 tablespoon extra virgin olive 
oil and season to taste with kosher salt and ground black pepper. 
 
to serve: season the asparagus with kosher salt and ground black 
pepper. arrange six pieces around the plate. toss the mache with some 
of the balsamic vinaigrette and place a bit in the center of each 
plate. place some of the beet mixture over the asparagus. 
 
source: <http://www.kovr13.com/04apr04/dr041304.htm> 
 
 
 
-- 
(ID: 2264) Mirror: rec.food.recipes: Sat, Jun 18, 2005


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