Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette (Ingrid Hoffmann) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons apple cider vinegar |
1/2 teaspoon dijon mustard |
1 teaspoon ground cumin |
1 teaspoon sugar |
kosher salt and freshly ground black pepper |
1/4 cup extra-virgin olive oil |
1 bunch asparagus, ends trimmed |
1 cup fresh flat-leaf parsley, chopped |
1 (12-ounce) can artichoke hearts in water, drained and halved |
1 tomato, cored and chopped |
1 bunch watercress, tough stems removed |
Directions:
1. To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.
2. To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.
3. In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.
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