This beautiful green salad is a refreshing welcome into Spring. Fresh asparagus and Bibb lettuce are used here, but early spring spinach would also be very good in this salad.
Spring Bistro Salad
4 cups Bibb lettuce
8-10 asparagus stalks
1 small avocado
2 hard boiled egg
chopped hazelnuts or almonds
Parmesan cheese to garnish
2 tablespoons white balsamic vinegar (or champagne vinegar)
6 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
pinch of fresh ground black pepper
To make the dressing: Place the Dijon mustard, honey, salt and pepper into a medium bowl; whisk to combine. Add the vinegar, whisk vigorously to combine. Slowly drizzle in the olive oil while continuously whisking to emulsify with the vinegar.
Cut or tear the Bibb lettuce into bite-size pieces. Using an indoor grill pan, sear the asparagus until lightly charred. Set aside to cool; cut into large pieces. Remove the outer peel and the large pit from the avocado; slice into pieces.
Assemble: Place the lettuce, asparagus, and avocado into a large mixing bowl. Lightly dress with 4-5 tablespoons of dressing, tossing to coat well. Transfer to a serving plate. Garnish with hard boiled eggs cut into quarters, chopped hazelnuts and curls of Parmesan cheese.
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