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Springtime Salad Recipe | |
Canadian Vegetable | |
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Ingredients:
2 cups Fiddleheads 500 mL 1/2 lb Asparagus 250 g 1/3 cup Olive oil 75 mL 1 cup Small mushrooms, trimmed (4 oz/125 g) 250 mL Pinch Salt 2 Hard-cooked eggs 1 tsp Dijon mustard 5 mL 2 tbsp White wine vinegar 25 mL Pepper 1 tbsp Snipped chives 15 mL Leaf or Boston lettuce
Directions:
Steam or boil asparagus until tender but still firm, 4 to 5 minutes. Boil fiddleheads for 15 minutes. Refresh under cold running water. Drain well and set aside.In small skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat; add mushrooms, sprinkle with salt and sauti for 3 minutes or until light golden. Set aside. Separate whites from yolks; dice whites finely and set aside. Mash yolks in small bowl; beat in mustard, vinegar, remaining oil, and salt and pepper to taste. Stir in chives. (Recipe ingredients can be prepared ahead to this point, covered and refrigerated for up to 8 hours. Bring to room temperature before proceeding.) Arrange lettuce leaves on large serving platter. Mound fiddleheads on lettuce. Arrange asparagus spears and mushrooms. Sprinkle egg whites over vegetables. Stir dressing well; pour over salad. | |