Monday, February 16, 2009

Mixed Salad with Asparagus Ribbons
From Jocelyn Denyer

6 thick white asparagus spears
½ bag fresh chervil
1 bag mesclun or mixed salad greens with arugula

For the Dressing:
1 tsp honey
A pinch of wasabi or very sharp mustard
3 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
Salt and pepper

Trim ends of asparagus and lay in cold water for an hour. Peel asparagus and with your peeler and cut ribbons. Start from bottom end and peel towards tip. Pluck the chervil leaves apart. Make the dressing.
Arrange salad mixture on a plate adding chervil leaves. Decorate with asparagus ribbons. Sprinkle with dressing just before serving.

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