INGREDIENTS FOR BASIL VINAIGRETTE:
INGREDIENTS FOR SALAD:
TO PREPARE:
Basil Vinaigrette: Blend mustard, egg yolk, shallots and garlic in a food processor. With machine running, add oil slowly in a thin steady stream. Transfer mixture to a small bowl and whisk in lemon juice, vinegar and basil. Season with salt and pepper. Cover and refrigerate.
When ready to serve, cut asparagus diagonally into 1-inch pieces. Combine asparagus, mushrooms, onion, tomato and parsley. Toss with vinaigrette and season with salt and pepper. Mound asparagus mushroom salad into radicchio cups and place on a serving platter.
SERVES: 6
- 1 tablespoon Dijon mustard
- 1 large egg yolk
- 2 shallots, chopped
- 1 clove garlic, chopped
- 1-1/2 cups extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup balsamic vinegar
- 1/2 cup minced fresh basil
- salt
- freshly ground pepper
INGREDIENTS FOR SALAD:
- 1 pound fresh asparagus, trimmed, blanched and chilled
- 8 ounces fresh cremini mushrooms (brown caps), sliced paper thin
- 1/2 medium red onion, diced
- 1/4 cup diced tomato
- 2 tablespoons chopped fresh parsley
- salt
- freshly ground pepper
- 12 radicchio leaves
TO PREPARE:
Basil Vinaigrette: Blend mustard, egg yolk, shallots and garlic in a food processor. With machine running, add oil slowly in a thin steady stream. Transfer mixture to a small bowl and whisk in lemon juice, vinegar and basil. Season with salt and pepper. Cover and refrigerate.
When ready to serve, cut asparagus diagonally into 1-inch pieces. Combine asparagus, mushrooms, onion, tomato and parsley. Toss with vinaigrette and season with salt and pepper. Mound asparagus mushroom salad into radicchio cups and place on a serving platter.
SERVES: 6
