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From, "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR BASIL VINAIGRETTE:

  • 1 tablespoon Dijon mustard
  • 1 large egg yolk
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 1-1/2 cups extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup balsamic vinegar
  • 1/2 cup minced fresh basil
  • salt
  • freshly ground pepper

INGREDIENTS FOR SALAD:
  • 1 pound fresh asparagus, trimmed, blanched and chilled
  • 8 ounces fresh cremini mushrooms (brown caps), sliced paper thin
  • 1/2 medium red onion, diced
  • 1/4 cup diced tomato
  • 2 tablespoons chopped fresh parsley
  • salt
  • freshly ground pepper
  • 12 radicchio leaves

TO PREPARE:

Basil Vinaigrette:
  Blend mustard, egg yolk, shallots and garlic in a food processor.  With machine running, add oil slowly in a thin steady stream.  Transfer mixture to a small bowl and whisk in lemon juice, vinegar and basil.  Season with salt and pepper.  Cover and refrigerate.

When ready to serve, cut asparagus diagonally into 1-inch pieces.  Combine asparagus, mushrooms, onion, tomato and parsley.  Toss with vinaigrette and season with salt and pepper.  Mound asparagus mushroom salad into radicchio cups and place on a serving platter.

SERVES:  
6


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