Asparagus, Roasted Red Pepper, and Arugula Salad
From Simply Salads by Jennifer Chandler
This tasty salad makes an elegant presentation for a dinner party first course. Arrange on a platter for a wonderful buffet offering.
For the White Balsamic Vinaigrette:
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
1 bunch (about 1 pound) asparagus, tough woody ends snapped off and discarded
1 package (5 ounces) Baby Arugula salad blend
1 roasted red bell pepper, thinly sliced (about 1/2 cup)
1/3 cup Kalamata olives, pitted and finely chopped
1/2 small red onion, finely chopped
For the White Balsamic and Dijon Mustard Vinaigrette:
In a small bowl whisk together the vinegar and mustard. Slowly add the oil in a steady stream, whisking to emulsify. Season with salt and pepper to taste.
For the salad:
Bring a medium pot of salted water to a boil. Add asparagus and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the asparagus and immerse in an ice water bath to stop the cooking process. Drain again and set aside
On each plate, place a bed of arugula. Layer the asparagus on top. Arrange the peppers on top of the asparagus. Generously drizzle with the vinaigrette to taste. Garnish with the olives and red onion.
Makes 4 appetizer salads