Composed Salad Time: 10 minutes (plus eggs)
lettuce, enough for 2 small salads
asparagus,
6 - 8 spears
2 eggs, hard boiled
1 tomato
1/2 green pepper
1/3 cup shredded cheese
Creamy Yogurt Dressing
Cook eggs (see techniques for hints). Snap off bottom ends of asparagus. If using white asparagus peel half way to tip. Put a couple of inches of water into pan large enough to hold the asparagus (I use a 10" (25 cm) skillet). Bring to a boil and add the asparagus and blanch, 3 minutes for green, 5 minutes for white or until tender when pierced with a sharp knife. It will depend on how thick the stems are. Drain and rinse with cold water. Clean pepper, put half in the fridge for Thursday. Cut remaining half in matchsticks. Slice or quarter eggs. Slice tomato. Arrange lettuce on plate. Artfully arrange asparagus, egg, tomato and pepper. Sprinkle with cheese. Drizzle with 2 tbs of dressing and serve.
Creamy Yogurt Dressing
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs tarragon white wine vinegar
2/3 cup plain yogurt - I use Greek yogurt
3 tbs olive oil - the good stuff
Any fresh herbs you have on hand, I am using
1 tbs snipped fresh tarragon (It's easier to snip with a scissors than chop with a knife)
1 tbs snipped fresh chives
In a small bowl whisk mustard, lemon and vinegar. Add yogurt and olive oil and whisk until incorporated - this will get very thick. Add tarragon and chives and stir well to combine. This will keep for up to a week in the fridge.
Cooking for Two? Or more?
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