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Spring Salad

Salad.Dominion's picture
Ingredients
  Endive head 1 , torn into pieces (Curly)
  Radicchio 1 , separated into leaves
  Asparagus spears 12 , trimmed and cut into 3cm lengths (Tender Young Variety)
  Artichoke hearts 12 , halved
  Carrots 4 , cut into thin strips
  Hard boiled eggs 3 , sliced
  Olive oil 125 Milliliter
  Vinegar 50 Milliliter
  Drained capers 2 Tablespoon
Directions

Arrange endive and radicchio leaves on a large platter.
Blanch asparagus in boiling water for 1 minute; refresh under cold water and drain thoroughly.
Arrange asparagus, artichoke halves, carrots and hard boiled eggs on the lettuce Whisk oil and vinegar in a bowl, stir in capers and add to salad.
Toss well.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Interest: 
Spring

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