Thursday, July 1, 2010

Spring Salad

A kind of fussy salad, but a good salad.

this is a condensed-format recipe, designed for a pocket recipe book called "Learn to Cook" I made and gave out to random people at the Pike Market for a few months in 2009. some of the ingredients may be difficult to find outside of the market, and can be substituted or disregarded.

1/4 C hazelnuts [rough chop]
1 head bibb/butter lettuce [rough chop or tear bite-sized]
2 oz pecorino romano cheese [dice]
[combine these in a large bowl]

1 Fuji (or any) apple [dice]
1/2 bu thick asparagus [slice 1/2" thick]
2 T oil
[saute asparagus in oil over medium-high heat until tender, about 2 minutes. turn off heat and add apple to cool the pan.]
[when the asparagus is cooled but not yet cold, pour the asparagus/apple mix over the lettuce mix.]

1 lemon [juice]
1 t soy sauce
1/2 t agave nectar
1 pinch black pepper
2 dashes Tabasco sauce
[toss everything together and serve]

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