Mesclun Salad
with Lemon Vinaigrette
and Asparagus
recipe
and photograph by www.finedinings.com
Serves 2
16 Asparagus spears, pencil size
6 ounce package Mesclun green salad
Lemon
Vinaigrette (recipe follows)
Trim asparagus spears to 4-inches long, steam asparagus until tender
crisp; plunge into ice water, drain and toss with a small amount of lemon vinaigrette.
Arrange 8 asparagus spears on each salad plate in a Lincoln log square. This can be done ahead of time.
Drizzle mesclun green salad with a small amount of lemon vinaigrette tossing lightly. Place salad inside each Lincoln log square
and serve .
Lemon Vinaigrette
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh garlic
3/4 teaspoon Kosher salt
freshly cracked black pepper
3/4 teaspoon fresh Thyme leaves
Combine ingredients, do not emulsify leave the vinaigrette clear for a better presentation.
Wine recommendation: Sauvignon Blanc
See more of my
Salad Recipes
with photographs
This gourmet salad is included in my
8 course Bake Salmon Roulade Dinner Menu
with photographs
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