Baby Greens With Almond Vinaigrette

Recipe Ingredients

18		Asparagus spears - (abt 1 lb) - hard ends trimmed
1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Oyster or white mushrooms, stems and caps - finely sliced
1		Garlic clove - minced
2 tablespoons	30ml	Chopped fresh parsley
		Juice of 1 lemon
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 lb	454g / 16oz	Baby greens - (6 cups loosely packed) (such as oak leaf, mache and watercress)
		Almond Vinaigrette - see * Note

Recipe Instructions

Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces. Set aside.

Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute. Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool.

In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top. In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.

Hints

Note: See the "Almond Vinaigrette" recipe which is included in this collection.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6152 broadcast 09-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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