Asparagus Salad
- 3 cups balsamic vinegar
- 1 head radicchio, julienned
- 1 bunch fresh spinach, cleaned and chopped
- 2 heads endive, julienned
- 1 bunch watercress
- 1 bunch arugula, cleaned and stems cut back
- 6 shallots, diced
- 24 spears pencil asparagus, blanched and refreshed
- 3 plum tomatoes, quartered
- 1/4 tablespoon olive oil
- 1 carrot, peeled and shaved into strips with peeler
- In a saucepan reduce balsamic vinegar until thick and malty.
- Place in a squirt bottle.
- In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula.
- Toss until mixed well.
- Set aside.
- In a small bowl, combine shallots, asparagus and the tomato.
- Add just a touch of balsamic reduction and the olive oil.
- Mix to coat the vegetables.
- On a plate, place salad mix, then asparagus mixture, then carrot strips.
- Top with a light squirt of balsamic reduction and salt and pepper serve
balsamic vinegar, head radicchio, fresh spinach, endive, watercress, arugula, shallots, pencil asparagus, tomatoes, olive oil, carrot
Taken from www.foodnetwork.com/recipes/asparagus-salad-recipe.html (may not work)