Asparagus And Mesclun Salad With Capers, Cornichons, And Hard-Cooked Eggs
Serves 4 To 6
Ingredients
5 tablespoons extra-virgin olive oil
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
Salt and pepper
2 tablespoons white wine vinegar
1 small shallot, minced
2 tablespoons minced cornichons
1 teaspoon chopped capers
2 teaspoons chopped fresh tarragon
6 ounces (6 cups) mesclun
3 FOOLPROOF HARD-COOKED EGGS, peeled and chopped medium
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; cook until browned and crisp-tender, about 4 minutes, stirring once every minute. Transfer to large plate and let cool 5 minutes.
- Meanwhile, whisk remaining 4 tablespoons oil, vinegar, shallot, cornichons, capers, tarragon, and 1⁄4 teaspoon pepper in medium bowl until combined. In large bowl, toss mesclun with 2 tablespoons dressing and divide among salad plates. Toss asparagus with remaining dressing and place a portion over mesclun; divide chopped eggs among salads and serve.
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