Spring Asparagus and Pickled Red Onion Salad
Servings
6 Servings
Ingredients
- 36 jumbo asparagus spears peeled
- 2 cups 200g Pickled Red Onions*
- 3 cups 225g mixed baby salad
- 1 cup 250ml sherry mustard vinaigrette
- Parmesan cheese
- 2 red onions
- 2 cups 500ml water
- 2 cups 500ml red wine vinegar
- 1 cup 225g sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon coriander seeds
- 1 bay leaf
Instructions
- Pickled Onions:
- Thinly slice the onions.
- Combine the water, red wine vinegar, sugar, salt and pepper in a saucepan, bring to simmering over medium heat, stirring to dissolve the sugar.
- Wrap the seeds and bay leaf in a small piece of cheesecloth, tying closed with kitchen twine.
- Add this spice sachet and the onions to the saucepan and bring to boiling.
- Immediately remove the pan from the heat and let the onions reach room temperature in the pickling liquid.
- Discard the spice sachet and if not ready to use the onions, transfer them and the liquid to a container and refrigerate for up to 3 weeks.
- Asparagus:
- Bring a medium saucepan of lightly salted water to simmering over high heat, add the asparagus and boil until al dente – 3 to 4 minutes.
- Using tongs, transfer the asparagus to a bowl of ice water and allow to chill completely. Transfer the asparagus to kitchen towels to drain.
- Lay 6 asparagus spears on each of six plates and divide the pickled red onions equally over the asparagus.
- In a large bowl, toss the salad greens with the vinaigrette to taste and mound them on top of the onions and asparagus.
- Shave very thin slices of Parmesan cheese and lay them over the salad.
- Drizzle with additional vinaigrette if desired.
- Recipe Courtesy of Todd Gray and Ellen Kassoff Gray
I would make one day in advance and for sure would be good cold.
Two questions 1-how far in advance can I make this 2-how does it taste cold. Another words can I made it Thursday and serve it for shallis sudas