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Salad
Italian
2 servings
20 minutes
10 minutes
1/4 pound Rotini pasta, cooked and cooled
1 bunch fresh asparagus tips, cut into 1 inch pieces
1 organic shallot, diced
1 clove organic peeled garlic, minced
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper to taste
1 pint organic cherry tomatoes, cut in half
1 tablespoon basil, cut into a chiffonade
1 tablespoon tarragon, chopped
1 bunch dandelion greens, roughly chopped
1/2 cup mozzarella cheese, cut into 1/2 inch cubes
1/4 cup Parmesan cheese, freshly grated
Blanch asparagus in boiling, salted water.
Plunge into an ice bath to stop the cooking process, when cool drain and dry well.
Mix together shallot, garlic, red wine vinegar and mustard, slowly drizzle in oil while whisking, season with salt and pepper. Set dressing aside.
Gently toss together remaining ingredients, dress with salad dressing and toss just before serving.
Garnish with parmesan cheese.
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