Alfred Portale's Jumbo Asparagus Salad
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Alfred Portale's Jumbo Asparagus Salad
  Asparagus    Salad  
Last updated 6/12/2012 1:03:28 AM. Recipe ID 27444. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Alfred portale's jumbo asparagus salad
 Categories: None
      Yield: 4 Servings
---------------------LEMON VINAIGRETTE--------------------------
      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
           -thinly sliced
      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

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

[an error occurred while processing this directive]
Recipe ID 27444 (Apr 03, 2005)

[an error occurred while processing this directive]