Leafy Salad with Green Asparagus
The leafy salad with green asparagus from Spoonsparrow is varied and always well received.
Ingredients
- mixed leafy greens (e.g., frisée, endive, oak leaf, radicchio, arugula)
- 200 g cocktail tomatoes
- 100 g peeled pecans
- 250 g green asparagus
- 2 thin stalks leeks
- 1 can mandarins
- 1 Red Onion
- 2 tbsp sesame seeds
- pepper (ground fresh)
- walnut oil
- Pepper
- balsamic vinegar
Instructions
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1.
Wash, trim and dry the greens. Wash the tomatoes. Peel the onion and slice into fine rings. Trim the tough lower ends of the asparagus and blanch in boiling salted water for 8-10 minutes. Drain and cool. Clean and wash the leeks, cut into 2 cm cylinders, blanch in boiling salted water for 5 minutes, then drain and cool. Let the mandarins drain.
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2.
In a large salad bowl combine all greens, onion, tomatoes, asparagus, leeks, pecans and mandarins with 5 tbsp oil, 3 tbsp vinegar, salt and plenty of pepper; toss well. Toast sesame seeds over low flame without adding fat, sprinkle over the salad, stir in and serve immediately. Fresh white bread and some cheese pair nicely.
