Alfred Portale's Jumbo Asparagus Salad
Last updated 6/12/2012 1:03:28 AM. Recipe ID 27444. Report a problem with this recipe.
Title: Alfred portale's jumbo asparagus salad
Yield: 4 Servings
3 tb Fresh lemon juice
2 ts Lemon zest
1 tb Sherry vinegar
Salt and white pepper
----------------SALAD WITH PROSCIUTTODE PARM---------------------
3/4 c Extra virgin olive oil
1 lb Asparagus; jumbo (about 12)
2 Shallots; minced
1 ts Minced fresh thyme leaves
1 1/2 lb New potatoes; boiled until
-tender, sliced thick
2 tb Minced fresh chives
12 sl Prosciutto de Parma (or
-other cured ham; very
1 qt Cleaned dried lettuce; torn
-into bite sized pieces
1 Piece Parmesan Reggiano
-cheese; for shaving
2 Eggs; hard boiled and
Alfred Portale's Jumbo Asparagus Salad with Prosciuttode Parma,
Parmesan, and Lemon Vinaigrette
1. For the vinaigrette, mix lemon juice, zest, vinegar, and salt and
pepper to taste in a medium bowl. Whisk in olive oil and set aside.
2. Bring 1 inch water to boil in a soup kettle. Put asparagus in
steamer basket then carefully place steamer basket in kettle and
cover and steam over medium-high heat until asparagus spears bend
slightly when picked up and flesh at cut end yields when squeezed, 4
to 5 minutes for asparagus under 1/2 inch in diameter, 5 to 6 minutes
for the jumbo size. Drain and plunge spears immediately into ice
water to stop the cooking process. Drain again, cover, and
refrigerate until chilled, as long as overnight.
3. In a medium bowl, combine the shallots, thyme, asparagus, sliced
potatoes, and 1 tablespoon chives. Add 1/4 cup vinaigrette toss to
coat. Season to taste with salt and pepper.
4. Arrange asparagus-potato mixture with the prosciutto alongside it
on 4 large serving plates. Dress lettuces with another 1/4 cup
vinaigrette, and arrange a portion on each plate. Use a vegetable
peeler to shave Parmesan curls over each salad. Press eggs through a
fine sieve. Sprinkle each salad with sieved egg and remaining
chives-, serve immediately with remaining dressing passed separately.
Nationality: USA Course: vegetable side dish Season: spring Method:
Start to Finish 1 hour Preparation 30 minutes Attention 30 minutes
Finishing 10 minutes
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