Raw Asparagus Salad
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Raw Asparagus Salad
Category
Salads
Prep Time
15 minutes
Ingredients
- ⅛ teaspoon dry mustard
- ¼ teaspoon celery salt
- 1/16 teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon salt
- 1 ¼ teaspoons sugar
- Pinch dried thyme
- ¼ teaspoon crushed caraway seed
- ⅓ cup Fustini's Vinoso wine vinegar
- ⅓ cup Fustini's Delicate SELECT olive oil
- 1 tablespoon ketchup
- ⅛ teaspoon Worcestershire sauce
- 2 cups trimmed and finely sliced asparagus (about 1 pound)
- 2 tablespoons finely sliced scallions, green and white parts
- ¼ cup thinly sliced radish
- ½ teaspoon salt
- 4 medium-sized Boston or bibb lettuce leaves, washed
Ingredients
Salad
Directions
- Make the dressing by combining the mustard, celery salt, pepper, paprika, salt, sugar, thyme and caraway seed in a medium bowl. Whisk in the vinegar, olive oil and 3 tablespoons of water. Transfer cup dressing to a small bowl, then whisk in the ketchup and Worcestershire sauce. Cover tightly and chill the remaining dressing for use in other salads.
- Assemble the salad by lightly tossing the asparagus, scallions and radish together with the salt. Lay a cup-shaped lettuce leaf on each of 4 plates. Divide the mixture into the lettuce cups. Drizzle with the dressing. Serve immediately.
Recipe Note
Substitute Fustini's Herbs de Provence olive oil for more herb infusion. Adapted from nytimes.com