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SALADS:
Spring Lettuce Salad with
Roasted
Asparagus
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Spring
Lettuce Salad with Roasted Asparagus |
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A perfect
seasonal salad...
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1
lb |
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medium asparagus |
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1/3
cup + 1 Tbsp. |
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extra-virgin olive oil |
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½
tsp |
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finely grated lemon zest |
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kosher salt and freshly ground black
pepper |
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1½
Tbs |
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fresh lemon juice |
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1
Tbs |
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dijon mustard |
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10
ounces |
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mixed spring lettuces |
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Parmigiano-Reggiano cheese, shaved into
curls with a vegetable peeler |
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1 |
Preheat oven
to 450°F. On a rimmed baking sheet, toss
asparagus with 1 Tbsp. of the oil and the lemon
zest and season with salt and pepper. Roast the
asparagus for about 8 minutes, until just tender
and the tips begin to turn brown. |
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2 |
In a small
bowl, whisk the lemon juice with the mustard and
the remaining 1/3 cup olive oil. Season with
salt and pepper. |
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3 |
In a large
bowl, toss the lettuces with all but 2 Tbsp. of
the dressing. Arrange the salad on plates and
top with the roasted asparagus and cheese curls.
Drizzle the remaining dressing over the
asparagus and serve. |
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Servings: 6 |
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Recipe Source |
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Food and Wine |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"The
roasted asparagus and the simple dressing really make this salad
special."
-San Diego, CA
****Restaurant
Quality!- would
make it again.
"I've made variations of this
before, and it is really delicious. Normally a fan of very firm
asparagus either steamed or sauteed, this method really brings out a lot
more flavor."
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