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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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A lovely delicious salad with the fresh flavors of spring. Try it with the first tender asparagus. Ingredients:
1 lb asparagus, trimmed and cut into 2-in . pieces |
1 carrot, large, peeled and sliced into ribbons |
5 ounces bibb lettuce, about one large head |
1/2 cup frisee |
2 cups romaine lettuce, torn |
4 ounces mushrooms, your choice |
6 radishes, thinly sliced |
1/2 cup blue cheese dressing, good quality |
1/4 cup blue cheese, crumbled (optional) |
2 tablespoons almonds, sliced, toasted (optional) |
Directions:
1. Bring a pot of water to a boil, add asparagus and cook 1 minute, drain and cool.
2. For carrot curls, roll carrot strips into coils and soak in ice water for 10 minutes, drain. (Completely optional. Since I rarely dine with the queen, I generally can't be bothered).
3. Arrange salad greens on plates. Top with asparagus, carrots, mushrooms, and radishes. Spoon dressing over salad. Add crumbled blue cheese and toasted almonds of desired.
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