Niçoise Asparagus Salad
Total time: 25 minutes
Capers, black olives and cherry tomatoes add lots of flavor to this salad. I used mâche or lamb's lettuce which appears every spring. Use spinach or other greens if not available. The green garlic is marinated in the vinaigrette to soften its bite.
Ingredients:
-
6oz (180gr) asparagus
- 2 tbs capers
- 10 black olives, dry-cured Greek, Kalamata, or other
-
10 small mozzarella balls
- 6 cherry tomatoes
- 4 green garlic substitute 3 green onions and 1 clove garlic
- 3oz (90gr) mâche (lambs lettuce) or other spring green
- Vinaigrette:
- 1 tbs white Balsamic vinegar
- 1 tsp Dijon-style mustard
- 3 tbs good olive oil
- 1 tbs snipped, fresh tarragon substitute 1 tsp dried
Instructions:
- The asparagus:
- Snap off ends of asparagus. Roll cut asparagus in 1.5 inch (4 cm) lengths.
- Fill a large saucepan half full of water and bring to a boil over high heat.
- When boiling, drop in asparagus and parboil for 2 minutes.
- Drain and immediately plunge into a bowl of cold water.
- Drain and fill with cold water again.
- When cool, drain and spread them on paper towels and pat dry.
-
The vinaigrette:
- In a small bowl mix mustard and vinegar.
- Slowly drizzle in oil, whisking until emulsified. Add tarragon.
- The salad:
- Trim and thinly slice green garlic, including green tops. Put into a large salad bowl.
- Add half the vinaigrette and stir well. Let marinate for 15 minutes.
- Wash and spin dry the mâche or other greens.
- Cut the cherry tomatoes in half.
- Pit olives if needed and cut in half
- To finish:
- Add mâche to green garlic and toss well to combine.
- Divide and arrange on two plates.
- Arrange asparagus, tomatoes and Mozzarella on salad.
- Sprinkle olives and capers on top.
- Drizzle with a bit more vinaigrette and serve, any remaining vinaigrette on the side.