Asparagus Mimosa Salad
Asparagus Mimosa Salad
Salads
Ingredients
- 1 shallot minced
- 1/4 cup Fustini's Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 3/4 cup Fustini's Delicate SELECT olive oil
- 2 eggs, hard-boiled
- 1 pound asparagus
- 2-3 radishes, cut into matchsticks
Directions
- Prepare the vinaigrette by whisking together the shallot, vinegar, mustard and pinch of salt and pepper. While whisking, drizzle olive oil into the mixture forming a creamy emulsion. Season to taste with additional salt, pepper, oil or vinegar.
- Peel and finely grate the hard-boiled eggs on the smallest side of a box grater. Set aside.
- Blanch asparagus in a large pot of boiling salted water for approximately 2 minutes, until tender crisp. Shock asparagus in an ice bath.
- Place asparagus stalks on individual plates, drizzle with vinaigrette and top with radish and egg.
Leave a comment