Our wonderfully bright, green salad for week three was selected by Amy
Here is her recipe adjusted to my choices:
For the dressing–put these ingredients in the food processor, and whirl to combine:
* 1/4 cup Champagne vinegar
* 1 teaspoon Dijon mustard
* 1 shallot, minced
* 1/4 cup pistachio oil
* 1/4 cup light-tasting olive oil
* Salt–a pinch
* Pepper–a few grinds
For salad:
1 lb fat asparagus
2 cups frozen peas, defrosted
1/2 lb arugula (about 6 cups)
1 cup toasted pistachios
a chunk of good parmesan cheese
Snap off woody bottom ends of the asparagus.
Using a vegetable peeler, peel the stems all the way up, stopping just at the tips.
Cut off the tips, and blanch the tips for 2 minutes.
Slice the stems on the diagonal in one-inch diagonal slices.
Put the arugula in a bowl, and toss with just enough dressing to lightly coat.
In another bowl, combine the asparagus tips, cut-up stems, and the peas.
Toss this mixture with dressing as well.
Place a serving of the arugula on each salad plate.
Top arugula with a portion of the vegetables.
Shave large slices of the parmesan cheese with a vegetable peeler, and add to the salads. Sprinkle on nuts, and serve.
Since this was an all-green salad, I decided to use pistachio oil and nuts, although Amy suggested several choices.