Let us run with endurance the race God has set before us. We do this by keeping our eyes on Jesus, the champion who initiates and perfects our faith. Heb 12:1-2 (NLT)

Monday, August 16, 2010

Grilled Asparagus and Prosciutto Salad

Ease: 4/5     Kid-friendliness: 0/5     Taste: 3/5     Time: 4/5

Prep: 10 minutes
Cook time: 8 minutes

This recipe isn't really kidlet friendly. Unless you have a really sophisticated toddler, most small kids probably don't dig vinaigrette dressing, especially one made from red wine. That said, I enjoyed this salad. It made a nice side to the chicken I made and is something beyond the usual tossed or caesar salad I make.

What you'll need:
  • 625 g asparagus, tough ends removed
  • 7 Tbsp olive oil
  • salt and freshly ground pepper
  • 1 clove garlic, minced
  • 2 Tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 Tbsp finely chopped chives
  • 6 C mixed baby greens (I used a bagged mix)
  • 90 g prosciutto, thinly sliced and cut into strips
  • 60 g shredded or shaved parmesan cheese
Preheat a stovetop grill pan over medium-high heat (you could also cook the asparagus over a BBQ). Brush the asparagus with 1 Tbsp of the oil and season with salt and pepper. Place the asparagus in the pan and cook, turning occasionally, until slightly charred and tender, ~ 8 minutes.

In a large bowl, whisk together the garlic, mustard, vinegar, a dash of salt and a pinch of pepper. Slowly whisk in the remaining 6 Tbsp of oil. Stir in the chives. 

Add the greens and prosciutto (pronounced "pra-shoot-oh" - I looked it up. It's a dry cured ham, by the way) to the vinaigrette and toss gently to coat. Arrange the grilled asparagus on plates and top with the salad. Sprinkle with cheese and serve.

No comments:

Post a Comment

Creative Commons License
This work by www.lucyssoupcan.com is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 2.5 Canada License