Radicchiolously Delizioso Asparagus Salad With Che... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Once again putting our culinary minds together, my boyfriend and I came up with this wonderful salad with great Italian flavors of gourmet salami and smooth fontina cheese, but leaving out the common antipasto ingredients like tomatoes, olives or peppers. Read more . The vinaigrette is a surprising combination of sweet cherries and Dijon mustard and the rustic croutons add the perfect texture. Ingredients:
for salad |
10oz mixed italian greens like romaine, arugula, radicchio, etc |
8-10 fresh asparagus spears, tops only(about 2 inches down) |
1t olive oil |
sea salt |
4oz gourmet roll(not sliced) salami(look in your grocer's specialty case) |
4oz fontina cheese, shredded(this should yield about 1/2 cup) |
12-16 fresh sweet cherries |
2 green onions sliced |
for croutons |
4 thick(1/2 ) cut pieces from italian bread loaf(garlic and herb, if possible) cut into thirds |
1/2 stick butter |
--if using plain italian bread, add the following |
2 cloves garlic |
1t fresh italian herbs, chopped(basil +/- oregano) |
for dressing |
1 rounded t cherry all fruit preserves/spread |
1t dijon |
3-4t balsamic vinegar |
1/4 cup dressing quality olive oil |
1t fresh italian herbs, chopped fine |
season salt blend |
extra fresh ground black pepper |
Directions:
1. For Salad
2. Toss asparagus tops in 1T olive oil and place in broiler safe pan(I use cast iron) See Photo
3. Sprinkle with sea salt
4. Broil about 5 minutes until al dente and still bright green color, and set aside See Photo
5. Cut cherries in half by placing knife in stem end, and rotating cherry without picking up the knife, until you are all around the cherry(similarly to how it is recommended to cut open avocados) See Photo
6. Gently twist cherry and it will open, again, like an avocado, with the pit staying in one side
7. Carefully pop pit out with end of dull knife or baby spoon
8. Slice salami into 8 slices, then cut those slices into quarters See Photo
9. For Croutons
10. Melt butter in medium glass bowl in microwave
11. Carefully toss bread pieces in butter(and herbs, if using) until all pieces are coated and butter is gone See Photo
12. Place on baking tray or oven safe pan(I used the SAME cast iron as I did for the asparagus, and the salt at the bottom lent a great flavor :) and bake for about 15 minutes at 350.
13. Croutons should be crunchy and golden brown all around with a slight give in the middles See Photo
14. Set aside
15. For Dressing
16. In small glass bowl, combine preserves, Dijon, vinegar, herbs, salt and pepper and whisk well
17. Slowly add oil, whisking constantly, to emulsify and combine well.
18. Taste and adjust as needed
19. To Plate Salad
20. Lay down a bed of greens
21. Top with asparagus, salami, cherries and green onion
22. Add cheese and croutons and drizzle with dressing
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