Mesclun Salad with Lemon Vinaigrette
Asparagus spears arranged
"Lincoln Log style" and filled with Mesclun salad
I like to arrange the asparagus spears into a 'Lincoln log' square and put the greens in the square.
I created this unique gourmet creation, it is included in my
8 course Baked Salmon Roulade Dinner Menu
recipe and photograph created by Peggy Bucholz
Prep Time: 30 min Total Time: 30 min
Servings: serves 2
16 Asparagus spears, pencil size
6 ounce package mixed greens
Trim the asparagus spears to 4-inches long, steam until tender crisp; plunge into an ice bath, drain well and toss with a small amount of
dressing (recipe below). Arrange 8 spears on each plate in 'Lincoln log' squares.
Put salad greens in a bowl, drizzle with dressing and give them a toss, place inside the Lincoln log squares, garnish plate
with a small amount of dressing for decoration and serve this beautiful entree.
Lemony Vinaigrette Dressing
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 and stir lightly, do not emulsify or shake, leave it clear for the best presentation.
recommendation: Pinot Gris; Chardonnay|