Asparagus and Mesclun Salad with Capers, Cornichons, and Hard-Boiled Eggs
By America's Test KitchenPublished on October 13, 2011
Time
30 minutes
Yield
Serves 4 to 6 as a first course
Ingredients
5 tablespoons extra virgin olive oil 1 pound asparagus, trimmed and cut on bias into 1-inch lengthsSalt and ground black pepper 2 tablespoons white wine vinegar 2 tablespoons minced cornichons 1 small shallot, minced2 teaspoons chopped fresh tarragon leaves 1 teaspoon chopped capers 6 ounces mesclun (about 6 cups)3 large hard-cooked eggs, peeled and chopped
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until asparagus is browned and crisp-tender, about 4 minutes. Transfer to large plate and let cool 5 minutes.
- Meanwhile, whisk vinegar, cornichons, shallot, tarragon, capers, and 1/4 teaspoon pepper in bowl. Whisking constantly, drizzle in remaining 4 tablespoons oil.
- Toss mesclun with 2 tablespoons dressing in bowl, and divide among salad plates. Toss asparagus with remaining dressing and arrange over mesclun. Garnish with chopped eggs and serve.
Time
30 minutesYield
Serves 4 to 6 as a first courseIngredients
5 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and ground black pepper
2 tablespoons white wine vinegar
2 tablespoons minced cornichons
1 small shallot, minced
2 teaspoons chopped fresh tarragon leaves
1 teaspoon chopped capers
6 ounces mesclun (about 6 cups)
3 large hard-cooked eggs, peeled and chopped
Test Kitchen Techniques
Ingredients
5 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and ground black pepper
2 tablespoons white wine vinegar
2 tablespoons minced cornichons
1 small shallot, minced
2 teaspoons chopped fresh tarragon leaves
1 teaspoon chopped capers
6 ounces mesclun (about 6 cups)
3 large hard-cooked eggs, peeled and chopped
Test Kitchen Techniques
Ingredients
5 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and ground black pepper
2 tablespoons white wine vinegar
2 tablespoons minced cornichons
1 small shallot, minced
2 teaspoons chopped fresh tarragon leaves
1 teaspoon chopped capers
6 ounces mesclun (about 6 cups)
3 large hard-cooked eggs, peeled and chopped
Test Kitchen Techniques
Why This Recipe Works
A quick sauté was the first step in creating an asparagus salad with bold flavors and tender-crisp texture. A zesty dressing and the addition of nuts, beans, cheese, or hard-boiled eggs made our asparagus salad recipe more substantial as well as flavorful.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until asparagus is browned and crisp-tender, about 4 minutes. Transfer to large plate and let cool 5 minutes.
- Meanwhile, whisk vinegar, cornichons, shallot, tarragon, capers, and 1/4 teaspoon pepper in bowl. Whisking constantly, drizzle in remaining 4 tablespoons oil.
- Toss mesclun with 2 tablespoons dressing in bowl, and divide among salad plates. Toss asparagus with remaining dressing and arrange over mesclun. Garnish with chopped eggs and serve.
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