Sunday, 17 November 2013

Asparagus, Baby Spinach & Bocconcini Salad

Whipped up (or should that be tossed up??) this salad tonight to go with a simple seared Tuna steak. Adapted from Cuisine with a few short cuts thrown in it had us both fighting for the last bits on the plate...not a bad result for a salad!



Ingredients
  • 2-3 gloves of garlic
  • sea salt
  • freshly cracked pepper
  • 1/4 cup of pine nuts, toasted
  • 1 lemon, juiced
  • 3 tbsp olive oil
  • 4 tbsp grated parmesan cheese
  • 2 large bunches of asparagus, woody ends snapped off, blanched
  • 1/4 fennel bulb, tough outer layer removed, sliced very thin
  • 3-4 cups baby spinach, washed
  • 4-6 balls of bocconcini, coarsely torn into chunks (or mozzarella or feta cheese)
Method
  1. Place garlic, sprinkle of sea salt & crack of pepper, pine nuts, lemon juice, olive oil and half the parmesan cheese in a narrow bowl or jug and whizz with a hand held or wand mixer until everything is mixed. Make sure the pine nuts are all chopped up, add more oil if dressing is too thick but I prefer it thicker rather than runny. Set aside in the fridge.
  2. Prepare the salad - cook asparagus in salted boiling for about a minute, drain then blanch in cold water. When cooled sliced in half down the middle. Place into a large salad bowl along with the thinly sliced fennel, baby spinach and bocconcini.
  3. Pour over dressing, sprinkle over rest of the grated parmesan cheese and enjoy!

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