Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese
Category
Vegetable Salad
Classification
American
Added By
Phyllis Watson
Added On
Prep Time
short if prewashed greens are used
Yield
4-6 as a first course
Source
Cook's Illustrated May&June, 2003 #62
Comment
This is quite delicious
Ingredients
6 tablespoons extra-virgin olive oil
1 red bell pepper cut into 1 x 1/4 inch strips
1 pound asparagus, cut on diagonal into 1 inch pieces
salt
pepper
1 medium shallot, sliced thin (1/4 cup)
1 tablespoon plus 1 teaspoon sherry vinegar
1 medium garlic clove, minced or pressed (1 teaspoon)
1 6 ounce bag baby spinach
4 ounces goat cheese, cut into small chunks
Directions
1. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cook 5 minutes.
2. Meanwhile, whisk remaining 4 tablespoons oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.
This was really nice, fresh and yummy. Don't leave out the cheese - or substitute another cheese of like sort - soft and yummy.
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