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Salad Bagatelle

Easy.Home.Entertainemnt.with.C's picture
Ingredients
  Asparagus 1⁄2 Pound, sliced
  Fresh asparagus 1⁄2 Pound, sliced into 1-inch slices
  Salt To Taste
  Carrots 4 Medium, julienned
  Celery stalks 2
  Celery stalks 2 , julienned
  Mushrooms 1⁄2 Pound, sliced
  Parsley sprigs 1⁄2 Cup (8 tbs), chopped
  Vinaigrette dressing 1⁄2 Cup (8 tbs) (As Required, Home Made Or Bottled)
  Vinaigrette dressing 1 Tablespoon, made
  Boston lettuce 1
  Boston lettuce head 1
Directions

MAKING
1) In a pan, bring water to a boil and add 1 tablespoon salt for every quart of water.
2) Add the julienned carrots and bring to a boil, the immediately remove with a slotted spoon.
3) In the same pan with the salted boiling water, individually blanch the celery and asparagus.
4) In a large bowl, add the blanched carrots, celery and asparagus, raw mushrooms and parsley.
5) Drizzle over the vinaigrette, and toss until thoroughly coated.

SERVING
6) Spoon the salad on lettuce lined serving plates and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Asparagus
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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