Friday, November 26, 2010

Salad of Boston Lettuce, White Asparagus and Oil Cured Olive Vinaegrette Marinated Mushrooms






This is a nice tasting composed salad!
   
     The vinaegrette is made with finely chopped oil cured black olives.  The mushrooms are lightly marinated in the dressing, before the salad is put together.  White asparagus spears add a nice crisp elegant flavor.
     Hard boiled eggs that are cooked so the yolk is gelled and not fully cooked have been en vogue in recent years.  Try cooking a hard boiled egg for 9 to 10 minutes, instead of 12 to 15 minutes to get the gelled yolk effect!
   
     White Asparagus Spears: 
     Peel 4 white asparagus spears and cut the spears so they are about 4 to 5 inches long.
     Blanch the white asparagus spears in salted boiling water, till they become cooked al dente.
     Remove the asparagus from the boiling water and cool them under cold running water.
     Set the asparagus spears aside.
   
     Oil Cured Olive Vinaegrette Recipe: 
     Place 3 tablespoons of virgin olive oil into a mixing bowl.
     Add 1 clove of minced garlic.
     Add sea salt and black pepper.
     Add 1 tablespoon of red wine vinegar.
     Add 1 small dab of dijon mustard.
     Add 6 or 7 minced pitted oil cured black olives.
     Stir the ingredients together to create a loose vinaegrette.
   
     Oil Cured Olive Vinaegrette Marinated Mushrooms:
     Add 3 or 4 thin sliced mushrooms to the oil cured black olive vinaegrette in the mixing bowl.
     Toss the ingredients together.
     Only marinate the mushrooms for less than 5 minutes or they will become soggy!
   
     Salad of Boston Lettuce, White Asparagus and Oil Cured Olive Vinaegrette Marinated Mushrooms:
     Place a few trimmed Boston Lettuce leaves on a plate, so the stalk ends of the leaves overlap on the middle of the plate.
     Place a small mound of coarsely chopped Boston Lettuce on the center of the bed of lettuce leaves.
     Place a couple of thin slices of bermuda onion on top of the mound of lettuce.
     Place a couple of thin tomato slices on the center of the onions.
     Place the white asparagus spears on top of the tomato slices.
     Drape a few thin strips of roasted pimiento over the asparagus spears.
     Spoon the marinated mushrooms on the lettuce around the asparagus spears.
     Spoon a little bit of the remaining oil cured olive vinaegrette dressing over the asparagus spears.
     Place 1/2 of a hard boiled egg on the top of the salad.
   
     Oil cured olives have a great, deep, rich olive flavor and they are much milder tasting than kalamata olives.  The oil cured olive vinaegrette is perfect for the white asparagus and mushrooms!  Yum!  ...  Shawna

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