GRILLED ASPARAGUS AND SPRING ONION SALAD WITH PROSCIUTTO
Provided by Anne Burrell
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the grill and brush any bits of crud and soot off with a grill brush. Run an oiled cloth over the grill grate after it has been brushed to pick up any of the loosened material.
- Toss the asparagus with olive oil and salt, to taste. Put on the grill and sear on all sides until the asparagus is charred and crispy, about 6 to 7 minutes. Remove from the grill to a plate and reserve.
- In a bowl toss, together the arugula, onion and Parmesan and dress with high quality extra-virgin olive oil and the Meyer lemon juice. Season with salt, to taste.
- Arrange a few asparagus spears on 4 plates. Lay 2 prosciutto slices in a crinkly fashion on each portion. Top with the arugula salad and serve.
- Wowwee! What a salad!
BLOOD ORANGE AND RED ONION SALAD
Steps:
- Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a "skeleton" of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments.
- Toss the onions and chile into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving.
ANNE BURRELL'S ASPARAGUS, PECORINO, AND RED ONION SALAD
Make and share this Anne Burrell's Asparagus, Pecorino, and Red Onion Salad recipe from Food.com.
Provided by Count Chocula
Categories Vegetable
Time 8m
Yield 1 bowl salad, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
- It is best to do this about an hour or so in advance to let the flavors "marry".
- Semplice!
Nutrition Facts : Calories 26.1, Fat 0.2, Sodium 13.3, Carbohydrate 4.4, Fiber 1.8, Sugar 1.5, Protein 2.1
ASPARAGUS, PECORINO AND RED ONION SALAD
I just made this fabulously awesome salad that I got from Chef Anne Burrell on foodnetwork.com. I saw her make it on the show, Secrets of a Restaurant Chef. It is so good, I just had to share it. Retrieved 3/30/2012 from http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9 The photographs are mine.
Provided by Susan Feliciano
Categories Other Salads
Time 10m
Number Of Ingredients 6
Steps:
- 1. Break the woody tips off the asparagus, and thinly slice it, including tips, crosswise into pieces about the size of peas.
- 2. Place the asparagus in a medium bowl. Add the red onion and pecorino cheese and toss to combine.
- 3. Dress the with vinegar, olive oil to your taste, and kosher salt; then toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
- 4. It is best to do this about an hour or so in advance to let the flavors "marry".
ASPARAGUS, BEET, RED ONION, AND WALNUT SALAD
A very tasty salad, with a super vinaigrette, I really think this could be one of my favorites - If I could pick one!!
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette: Mix mustard, vinegar, honey, oil, garlic and basil in bowl. Season with a little salt and pepper and refrigerate for 30 minutes.
- Salad: Bring a large pan of lightly salted water to boil. Add the asparagus spears to the water and cook for 3 minutes. Drain. Plunge the spears into cold running water to halt the cooking process. When cooled, drain the asparagus on paper towels, toss the asparagus with 1/2 cup of the vinaigrette. Refrigerate for 1 hour.
- Bring medium saucepan of lightly salted water to a boil. Add the beets and cook until tender when pierced with a sharp knife. Drain. Slip off the skins under cold running water. Slice the beets 1/4 inch thick. You need approximately 24 slices. Toss the beets with 1/4 cup of the vinaigrette. And refrigerate at least 1 hour before serving.
- To assemble the salad, layer the beets, onions, and asparagus on small salad plates. Drizzle the remaining dressing around the plates and sprinkle with walnuts.
Nutrition Facts : Calories 204.1, Fat 13, SaturatedFat 1.3, Sodium 38.6, Carbohydrate 20.6, Fiber 4.3, Sugar 12.2, Protein 5.9
ASPARAGUS MOUSSE WITH HAM & RED ONION SALAD
Make the mousse up to a day before and leave it to set in the fridge, then all you have to do is top with the salad and serve
Provided by Lisa Allen
Categories Dinner, Lunch, Starter
Time 40m
Number Of Ingredients 14
Steps:
- Melt the butter in a heavy-based pan. Once it's foaming, add the asparagus and cook for 4-5 mins until soft but not coloured. Remove from the pan and drain well on kitchen paper. Rinse out the pan and pour in the cream, milk and garlic. Bring to the boil, simmer until reduced to 350ml - check by pouring into a measuring jug - then add the asparagus and boil for a few secs. Remove from the heat.
- Blend the mixture in a liquidiser along with the spinach leaves, then sieve into a clean bowl. Add the soaked gelatine and stir until dissolved. Sieve again and allow to cool for a few mins in the fridge, but do not let it set.
- Beat the egg white to soft peaks, then carefully fold into the asparagus mix and season. Divide the mousse between 4 glasses or ramekins and leave them to set in the fridge.
- To make the ham salad, mix all the ingredients, apart from the watercress, in a small bowl and season. When the mousse is set, remove each glass from the fridge, place some watercress leaves on top of the mousse, spoon on the diced ham salad and drizzle with a little olive oil.
Nutrition Facts : Calories 413 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.58 milligram of sodium
LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS
Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
- Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
- Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
- To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.
COS, ASPARAGUS & RED ONION SALAD
Gordon Ramsay prepares a light and summery salad - counts as 1 of your 5-a-day
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 17m
Number Of Ingredients 4
Steps:
- Peel the asparagus bases with a swivel peeler and trim the woody ends. Blanch in boiling salted water for 1½-2 mins until just tender. Drain and refresh under cold running water.
- Trim the base of the lettuce leaves and arrange on a large shallow bowl or platter. Scatter over the asparagus spears and red onion, season well and drizzle with vinaigrette just before serving.
Nutrition Facts : Calories 62 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.
Provided by Pati Jinich
Categories dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
- While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
- Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.
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