ASPARAGUS, BEET, AND GRILLED SCALLION SALAD

August 11, 2020

 

Ingredients
For the lemon vinaigrette:
2 tablespoons minced shallots
1 tablespoon dijon mustard
1 tablespoon honey
¼ cup lemon juice
¼ cup Sicilian Lemon White Balsamic Vinegar
1½ cups Cilantro and Roasted Onion Olive Oil

For the salad:
2 pounds golden beets
2 pounds asparagus, woody ends trimmed
2 bunches scallions, white parts only
¼ cup lemon vinaigrette

 

Directions
Make the lemon vinaigrette: In a medium bowl, combine all ingredients except for Cilantro and Roasted Onion Olive Oil. Blend with an immersion blender. While still blending, slowly drizzle oil into mixture until emulsified.

Make the salad: Preheat oven to 375 degrees. Spread beets in a shallow pan and cover with aluminum foil. Roast until fork-tender, about an hour. Remove beets from oven and keep covered until cool enough to handle, about 30 minutes, then peel. As beets cool, prepare an ice bath in a large bowl. In a large pot of salted boiling water, blanch asparagus for about 30 seconds, then shock in ice bath and remove. Prepare grill for medium heat. Grill scallions long enough to give them a little color, about 3 minutes. When all ingredients cool to room temperature, cut into bite-sized pieces and toss with vinaigrette.

Please reload

Featured Posts

Pairing of the Week

April 2, 2016

1/2
Please reload

Recent Posts

August 17, 2020

August 17, 2020

August 17, 2020

August 17, 2020

August 15, 2020

August 14, 2020

August 14, 2020

August 13, 2020

Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2020 The Olive Obsession