Monday, May 25, 2009

New Favorite Summer Salad

This month's Sunset Magazine had a recipe for Asparagus Summer Salad which I had to try. Luckily Paul had purchased some asparagus at the Proctor Farmers Market, and we actually had the rest of the ingredients on hand. Well except for the Feta which we substituted with some herbed goat cheese (oh, the sacrifices we make). I was excited to snip all the herbs for the salad from our garden -- basil, chives and cilantro. This was such a yummy salad, you have to try it:

Asparagus Summer Salad

2 lbs. thick asparagus cut into 2 inch pieces
2 tbsp each fresh lemon juice and Dijon mustard
3 tbsp olive oil
1/4 cup each each (we didn't measure) chopped fresh basil, chives, and cilantro
1 cup (we used 1/2 the onion) thinly sliced red onion
3/4 cup (we used 1/2 cup) toasted pine nuts
2 oz. feta cheese crumbled (we used herbed goat cheese)
1/2 tsp each salt and freshly ground black pepper

1. Bring a large saucepan of water to a boil. Drop asparagus into water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool to the touch.

2. In a large bowl whisk together lemon juice, mustard, oil and herbs. Add asparagus, onion, pine nuts, feta, salt and pepper, and stir to combine.
Serves 6 (according to the recipe. Paul and I split the salad with a small loaf of crusty bread, and a nice bottle of wine.)

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