 |
|
Ginger Asparagus Salad
| 1 lb | Ontario asparagus, trimmed |
| 1/3 cup | unseasoned rice vinegar |
| 1 tbsp | granulated sugar |
| 3 cloves | garlic, minced |
| 3 tbsp | minced sushi ginger |
| 2 tbsp | sesame oil |
| 2 tbsp | canola oil |
| 1 tbsp | soy sauce |
| 3 tbsp | finely chopped fresh coriander |
| 2 oz | mesclun salad mix |
| 1 | small head radicchio, separated |
| 1 tbsp | sesame seeds, toasted |
Steam or simmer asparagus until tender-crisp, 3 to 5 minutes. Place in colander and refresh under cold running water; drain well and pat dry with paper towels. (Asparagus may be cooked several hours in advance.) Arange in shallow dish large enough to hold it in single layer. In small bowl, whisk together vinegar and sugar until sugar dissolves. Add garlic and ginger; combine well. Slowly whisk in sesame and canola oils and soy sauce; whisk in coriander. (Dressing may be made ahead and refrigerated for up to 3 days.) Pour over the asparagus and turn gently to coat well. Line serving platter with mesclun; arrange radicchio leaves round edge. Pile asparagus over top. Drizzle with any dressing left in dish. Sprinkle with the sesame seeds. Serve within 30 minutes or asparagus will discolour.
Prep time: 20 minutes
Yield: Serves 4