Asparagus salad with vinaigrette chinoise
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Asparagus salad with vinaigrette chinoise
  Asparagus    Salad    Appetizers    Vegetables  
Last updated 6/12/2012 12:51:31 AM. Recipe ID 13120. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Asparagus salad with vinaigrette chinoise
 Categories: Salads, Appetizers, Vegetables
      Yield: 4 Servings
 
      1 lb Thin asparagus, end trimmed
           -and stalks peeled to the
           -tip, if thick
    1/2    Head red-leaf lettuce
    1/4 c  Rice wine vinegar
      2 tb Soy sauce
    1/2 ts Sugar
    1/4 ts Dried red pepper flakes
      3 tb Corn oil
      4 ts Sesame seed oil
           Coarse salt
      1 ts Unsalted butter
    1/4 c  Raw sunflower seeds
      1 tb Diagonally sliced green
           -onion, green part only
 
  Slice the asparagus in a long diagonal at 2" intervals. Blanch in a
  large pot of boiling water for about 4 minutes, until just
  tender-crunchy. Drain, refresh under cold running water, then dry
  carefully with paper towels.
  
  Whisk together the rice wine vinegar, soy sauce, sugar, red pepper,
  corn oil, sesame seed oil and salt, to taste. Toss with the
  asparagus. Cool, cover and refrigerate for several hours or
  overnight, if desired.
  
  Melt the butter in a small saute pan and stir-fry the sunflower seeds
  until golden brown. Remove and reserve.
  
  When ready to serve, toss the asparagus and vinaigrette again,
  arrange on red lettuce leaves on individual salad plates and top with
  toasted sunflower seeds and sliced green onions.
  
  Susan Bradley, "Pacific Northwest Palate", Posted by Michael
  Orchekowski
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 13120 (Apr 03, 2005)

[an error occurred while processing this directive]