Endive Leaves with Roasted Asparagus Salad
Recipe: #11687
January 02, 2014
Categories: Salads, Vegetable Salad, Eggs, Asparagus, Lettuce, Brunch, Romantic Dinner, Sunday Dinner, Oven Bake Fat Free, Low Carbohydrate, Low Fat, Non-Dairy, Vegetarian, Salad Dressing, more
"Recently, I made this for a party I catered; and, it was delicious. If I remember right; I took 2 recipes I found online, and combined them. The end result, wonderful. A very simple - basic, salad. The asparagus, I roasted - just until tender, but still crisp. I plated the asparagus in each endive leaf; and, topped with fine shaved red onion. Then, the dressing is the key - simply spooned over the top. It is definitely a salad you want to make for that "special" dinner; or, a dinner to entertain with."
Original is 8 servings
Ingredients
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- VINAIGRETTE
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- Garnish
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Nutritional
- Serving Size: 1 (155 g)
- Calories 116.3
- Total Fat - 9 g
- Saturated Fat - 1.5 g
- Cholesterol - 52.1 mg
- Sodium - 193.1 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 3.7 g
- Sugars - 1.8 g
- Protein - 3.9 g
- Calcium - 58.5 mg
- Iron - 1.2 mg
- Vitamin C - 42.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Eggs ... Use any method you like to boil your eggs. I prefer to add the eggs to a pot of cold water; just add enough water to cover the eggs. Bring to a boil, cover, then remove from the heat. Let them rest for 10 minutes. Rinse under cold water; and peel the eggs. Then, grate the eggs; or you can use an egg slicer. Slice in one direction; then, turn 45 degrees and slice in the other direction. Which ever way works best for you. I think using good farm eggs, really makes a difference in this recipe.
Step 2
Asparagus ... As the eggs cook, prepare your asparagus. Toss the asparagus in the olive oil, salt, and pepper. Place on a small sheet tray or baking dish lined with foil or parchment paper, for easy clean up. Roast in a 425 degree oven for 5-8 minutes, middle shelf, until tender, but still crisp; (this may take a bit longer depending on the thickness of the asparagus). Remove and let cool.
Step 3
Dressing ... Add the olive oil, vinegar, lemon juice, zest, mustard, dill, and beat until creamy. Add the eggs and lightly mix until combined. Season with salt and pepper to taste.
Step 4
Salad and Plate ... Plate your endive leaf; and put 3-4 cooled asparagus spears, in each endive leaf. Add some shaved red onion; and, finish with a spoon or two of the salad dressing. Fresh chives are the perfect garnish. ENJOY! this delicious and unique salad.
Tips
No special items needed.
0 Reviews
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