Cauliflower, Mushroom and Green Asparagus Salad
Salad with cauliflower, mushrooms and green asparagus is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g spinach
- 150 g Mushrooms
- 400 g cauliflower florets
- 250 g green asparagus
- 4 artichoke hearts (canned)
- 1 red chili pepper
- 2 tbsp white wine vinegar
- 5 tbsp germic oil
- Salt
- pepper (ground)
- 0.5 tsp mustard
Instructions
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1.
Wash and dry spinach, then spin dry. Clean mushrooms and cut into small pieces if desired.
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2.
Cook cauliflower florets in boiling salted water for about 7 minutes until al dente, drain, shock in cold water, and let drain. Peel the lower third of asparagus, trim ends, cook in boiling salted water for about 10 minutes until al dente, drain, shock, and let drain. Cut asparagus into bite-sized pieces.
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3.
Drain artichoke hearts and quarter them.
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4.
Wash, clean, deseed, and finely chop chili pepper. Whisk vinegar with mustard, salt, pepper, and oil; taste, add chili, and mix with remaining salad ingredients (except spinach). Let sit briefly and adjust seasoning again.
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5.
For serving lay spinach on a plate and arrange the vegetable salad on top.
