Asparagus with Ham Vinaigrette
2015-02-11- Cuisine: American
This recipe serves 6
Ingredients
- 1 1/4 lbs asparagus, peeled and trimmed Asparagus, raw
- 1/4 lb thinly sliced Westphalia ham or prosciutto
- 4 large hard- boiled eggs, chopped Egg, whole, cooked, hard-boiled
- 3 tomatoes, peeled, sliced Tomatoes, red, ripe, raw, year round average
- DRESSING
- 3/4 tsp salt Salt, table
- 3/4 tsp sugar Sugars, granulated
- 3/4 tsp pepper Spices, pepper, black
- 3 Tbs white wine vinegar Vinegar, white wine
- 3 Tbs Dijon style mustard Mustard, Dijon
- 1/4 cup olive oil Oil, olive, salad or cooking
- 5 Tbs vegetable oil Vegetable oil, canola
- 3 Tbs minced fresh parsley Parsley, raw
- 1 small sour gherkin, minced
- 2 Tbs minced onion Onions, raw
- Grated radishes and carrots
Method
Step 1
DRESSING:In a small bowl combine the salt, sugar, pepper, vinegar, and mustard, add oil in a stream, whisking and whisk until the dressing is emulsified. Add parsley, gherkins, onions and reserved chopped eggs, sieved. Drizzle over saladsDRESSING:In a small bowl combine the salt, sugar, pepper, vinegar, and mustard, add oil in a stream, whisking and whisk until the dressing is emulsified. Add parsley, gherkins, onions and reserved chopped eggs, sieved. Drizzle over saladsDRESSING:In a small bowl combine the salt, sugar, pepper, vinegar, and mustard, add oil in a stream, whisking and whisk until the dressing is emulsified. Add parsley, gherkins, onions and reserved chopped eggs, sieved. Drizzle over salads
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