Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
By America's Test KitchenPublished on October 14, 2011
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
6 tablespoons extra-virgin olive oil 1 red bell pepper, stemmed, seeded, and cut into 1 by ¼-inch strips1 pound asparagus, trimmed and cut on bias into 1-inch lengthsSalt and pepper 1 shallot, sliced thin1 tablespoon plus 1 teaspoon sherry vinegar 1 garlic clove, minced6 ounces (6 cups) baby spinach 4 ounces goat cheese, cut into small chunks
Instructions
- Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until just smoking. Add red pepper and cook until lightly browned, about 2 minutes. Stir in asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook until asparagus is browned and almost tender, about 2 minutes. Stir in shallot and cook until softened and asparagus is crisp-tender, about 1 minute. Transfer to large plate and cool 5 minutes.
- Meanwhile, whisk vinegar, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in bowl. Whisking constantly, drizzle in remaining 4 tablespoons oil.
- Toss spinach with 2 tablespoons dressing in bowl, and divide among salad plates. Toss asparagus mixture with remaining dressing in now-empty bowl and arrange over spinach. Sprinkle with goat cheese and serve.
Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
Time
30 minutesYield
Serves 4 to 6Ingredients
6 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and cut into 1 by ¼-inch strips
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and pepper
1 shallot, sliced thin
1 tablespoon plus 1 teaspoon sherry vinegar
1 garlic clove, minced
6 ounces (6 cups) baby spinach
4 ounces goat cheese, cut into small chunks
Test Kitchen Techniques
Ingredients
6 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and cut into 1 by ¼-inch strips
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and pepper
1 shallot, sliced thin
1 tablespoon plus 1 teaspoon sherry vinegar
1 garlic clove, minced
6 ounces (6 cups) baby spinach
4 ounces goat cheese, cut into small chunks
Test Kitchen Techniques
Ingredients
6 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and cut into 1 by ¼-inch strips
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and pepper
1 shallot, sliced thin
1 tablespoon plus 1 teaspoon sherry vinegar
1 garlic clove, minced
6 ounces (6 cups) baby spinach
4 ounces goat cheese, cut into small chunks
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-cooked eggs made our asparagus salad recipe more substantial as well as flavorful.
Instructions
- Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until just smoking. Add red pepper and cook until lightly browned, about 2 minutes. Stir in asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook until asparagus is browned and almost tender, about 2 minutes. Stir in shallot and cook until softened and asparagus is crisp-tender, about 1 minute. Transfer to large plate and cool 5 minutes.
- Meanwhile, whisk vinegar, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in bowl. Whisking constantly, drizzle in remaining 4 tablespoons oil.
- Toss spinach with 2 tablespoons dressing in bowl, and divide among salad plates. Toss asparagus mixture with remaining dressing in now-empty bowl and arrange over spinach. Sprinkle with goat cheese and serve.
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