Green Salad with fresh Asparagus Spears, Heart of Palm, and Citrus Vinaigrette

1. Now We’re Cookin’ . 1601 Payne St. Ste C . Evanston IL . www.nwcookin.com . info@nwcookin.com
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Fresh Asparagus Salad
with Citrus Vinaigrette
Serves 4
16 Fresh Asparagus Spears
1/2 Can Hearts of Palm, drained
Greens of Choice
Shaved Cheese, if desired
Vinaigrette:
Zest and Juice of 1 lemon
½ Tsp Dijon Mustard
4 Tbsp Orange Juice
¼ Cup White Wine Vinegar
1/8 Cup Olive Oil
Salt and Pepper
Trim asparagus. Bring water to boil in a large saucepan. Blanch asparagus until just barely
tender. Remove to ice bath to chill immediately. Drain and set aside.
Cut hearts of palm into either rounds or batons. Set aside.
In small bowl, whisk all vinaigrette ingredients together until well combined (or process in
food processor or blender). Season with salt and pepper.
Plating: Either –
1) Place small pile of greens on center of each of 4 plates and art-fully arrange asparagus
spears and Hearts of Palm on top. Shave cheese on top, then drizzle with vinaigrette.
2) In large bowl, toss together greens, asparagus, Hearts of Palm and enough vinaigrette to
just moisten. Plate, then shave cheese on top.
Notes:
 Add fresh herbs of choice to vinaigrette (thyme, tarragon, etc)
 Add minced ginger and/or garlic to vinaigrette
 Top salad with nuts ( pistachios, or sliced almonds are great)