Grilled Asparagus And Roasted Mushroom Salad With Toasted Pecans Blue Cheese And Red Chile Mustard Vinaigrette Food
GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE
Steps:
- Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
- Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.
ENDIVE SALAD WITH BLUE CHEESE DRESSING
I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
- Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.
GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD
Steps:
- Heat oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing. To make the vinaigrette: Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.
ROASTED ASPARAGUS AND MUSHROOM SALAD W/TOASTED PECANS, BLUE CHEESE
Steps:
- Roasted Asparagus: Preheat to 425. Spread out asparagus and mushrooms on separate baking sheets and drizzle each w/2 tbsp of oil and season w/s&p. Place mushrooms on bottom rack and asparagus on top rack. Roast asparagus until just cooked through, 8-10 mins, depending on size. Roast mushrooms, stirring once, until goden brown 20-25 mins. Remove from oven and cool slightly. Combine mesclun greens and mushrooms in large bowl and toss w/half of dressing. Mound mixture on 4 plates and top each w/5 asparagus spears. Drizzle w/more of dressing and sprinkle w/cheese and pecans. Red Chile-Mustard Vinaigrette: Whisk together vinegar, mustard, ancho powder, honey and s&p to taste in small bowl. Slowly whisk in oil until emulsified. This can be made up to a day in advance and refrigerated.
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