Inspired from a recipe by Seamus Mullen (Panna.com, issue #4), I was in the mood for a fresh, hearty and different kind of salad. The original recipe calls for ingredients that a) I didn’t have on hand and that b) hubby couldn’t find at the grocery store, so I had to adapt.
The resulting salad was a delight! Fresh, bold flavors were laced throughout the salad, and while my version was not really any easier to execute, it turned out considerably lighter (fat-wise) than the original.
A delightful salad filled with spring ingredients and a light, lemony dressing.
- salad greens - 4 cups, washed
- asparagus - 1 pound, washed, woody ends removed and sliced lengthwise
- mushrooms - about 6 ounces, washed and quartered
- egg - 1 whole
- olive oil - 1/4 cup
- garlic cloves - 3, smashed
- lemon - zested and juiced
- salt and pepper - to taste
- butter - 1 tablespoon
- fresh mozzarella - 1 to 2 ounces, cubed or torn into small pieces
1. Wash and prep the salad greens, then put them in the fridge to keep chilled. This recipe easily makes enough for two entree size salads.
2. Prepare the marinade and dressing by combining the olive oil with the smashed cloves of garlic and lemon zest in a shallow dish.
3. Preheat a grill (pan or BBQ) and when hot, lay the asparagus down on it. Spritz the spears with a tiny bit of olive oil and season with salt and pepper. Cook, turning once or twice, until crisp tender (amount of time depends on the thickness of the spears). When cooked through, add them to the dish with the marinade and chill.
4. For the mushrooms, put them in a pan with the butter, and sautee lightly until heated through and some of the water evaporates; season with salt and pepper. Toss the warm, cooked mushrooms with the asparagus and the marinade.
5. While the mushrooms are cooking, soft boil the egg. Bring a pot of water to a boil and carefully lower the egg into it. Set a time for 6 minutes. When the time is up, drop the hot egg into a bowl of ice water to stop it cooking.
6. To assemble the salad, place the greens into the bottom of a shallow bowl or on a plate. Arrange the asparagus, mushrooms and the crumbled or diced mozzarella on the top. Drizzle with a desired amount of dressing, and then carefully (and quickly) sliced the egg in half, and place it in the center of the salad.
7. I added some sliced green onions as a garnish, but that was it! Enjoy!
6. To make the dressing, remove the veggies from the dish with the marinate. Remove the garlic cloves and then use the remaining oil to make the dressing. Add enough lemon juice, salt and pepper to make a light tasting vinaigrette by whisking the juice into the oil. Save to drizzle over the greens.