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> Hearty Spring Salad |
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| Hearty Spring Salad |
| Yield: 4 portions |
| Ingredients |
Amounts |
| Bibb lettuce |
1
head |
| Romaine
lettuce |
8
medium leaves |
| Baby lettuces,
assorted |
4
oz. |
| Fresh Goats
cheese |
4-6
oz. |
| Edamame (fresh/frozen
green soy beans) |
4
oz. |
| "Grape"
Tomatoes, split in half |
16 ea. |
| Asparagus tips,
3" pieces, blanched |
12
ea. |
| Pine Nuts, toasted |
2-3
oz. |
| Chives, fresh |
1/2
oz. |
| Lemon juice,
fresh |
3
oz. |
| Extra Virgin
Olive Oil |
5
oz. |
| Dijon Mustard |
1
Tbsp. |
| Salt |
to
taste |
| Black pepper,
freshly ground |
to
taste |
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| Method |
- Seperate the leaves of Bibb lettuce from the core. Cut
or tear the leaves in half. Gently wash and spin dry. Reserve.
- Seperate the leaves of Romaine lettuce, cut into 2"
strips. Gently wash and spin dry. Reserve.
- Gently wash and spin-dry Baby lettuces. Reserve.
- Blanch the asparagus tips and cool. Reserve.
- Blanch the edamame, cool and reserve.
- Slice or crumble the goat cheese. Reserve.
- Toast and cool the pine nuts. Reserve.
- Snip the chives and reserve.
- In a small bowl or shaker container, combine the fresh
lemon juice, olive oil and mustard. Reserve.
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| To assemble... |
- Divide the leaves of Bibb lettuce and arrange on four
8" salad plates.
- Next layer on the strips of Romaine followed by the Baby
lettuces.
- Tuck into the arranged lettuces 3 Asparagus tips at 12,
4 and 8 o'clock positions.
- Evenly distribute the blanched edamame, split "Grape"
tomatoes and toasted pine nuts over the surface of the salad.
(up to this point the salads can be made about an hour ahead
and covered with cool, damp paper towel)
- Place the sliced or crumbled goat cheese in the center
of the salad.
- Sprinkle the snipped chives, salt and freshly ground black
pepper over the entire salad.
- Shake or stir the dressing vigorously and drizzle over
each salad.
- Serve immediately.
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