4 Star Salad (Very Fattening - Octo/Lavo)

[Guest guest]

I made this as part of a fancy dinner just for the two of us tonight. It

was fabulous (no other word for it). It is very fattening, it has a

vinaigrette with a lot of oil in it and then hollandaise sauce but it is

worth every drop of fat. Sooooo gooood!

 

* Exported from MasterCook *

 

Asparagus Salad

 

Recipe By : Simple Cuisine by Jean-George Vongerichten

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb asparagus -- trimmed & peeled

1 med avocado

1 tbsp + 1 tsp fresh lemon juice

2 egg yolks

6 tbsp water

4 tbsp unsalted butter -- softened

salt and cayenne pepper -- to taste

2 heads endive -- leaves separated

1 lb mixed salad greens (mesclun mix)

2 3 oz pkg enoki mushrooms -- OR

8 button mushrooms -- thinly sliced

1/2 cup Soy & Ginger Vinaigrette

1 tsp chives or parsley -- chopped

SOY & GINGER VINAIGRETTE:

1/2 cup soy sauce

1/2 cup fresh lemon juice

1 tbsp fresh ginger -- freshly grated

1 1/2 cups extra-virgin olive oil

1 1/2 cups canola oil

salt and freshly ground black pepper -- to taste

6 tbsp boiling water

 

I HALVED THE RECIPES!

 

Tie the asparagus into 3 bunches. Cook in boiling salted water until

tender, about 5 minutes. Drain and immediately refresh under cold

running water.*

 

Peel and thinly slice the avocado. Gently toss with 1 tbsp lemon juice

and set aside.

 

In a double boiler set over simmering water, whisk together the egg

yolks, a pinch of salt and the water until frothy.

 

Beat in the soft butter and whisk until thick enough to coat a spoon.

Don't let the Hollandaise curdle. Season with salt, cayenne pepper and 1

tsp lemon juice.

 

Arrange 5 endive leaves on each of 4 serving plates to form a star.

Place mixed greens in the center of each. Top with 3 slices of avocado

and sprinkle with mushrooms. Dress with the vinaigrette. Top with the

warm asparagus. Spoon 2 tbsp hollandaise over each portion of asparagus

and sprinkle with chives or parsley.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : * I put a bunch of asparagus in a microwaveable bowl, filled it

with a touch of water and cooked it on HIGH for 4 minutes, covered. Took

it out and refreshed it under cold runnning water.

 

 

For dressing: Combine all ingredients except boiling waer in a food

processor or blender. Process for 30 seconds. With the motor running,

add the water and process for 10 seconds longer. Store, tightly covered,

in the refrigerator for up to 1 week.

 

RisaG