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Summer's Best Salad
This salad can be a meal in itself. It is really nice with a light pasta dish or fish. The greens and asparagus take advantage of two of summer's best fresh vegetable choices.
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Ingredients
Salad Ingredients
- 4 handfuls washed salad greens (baby spinach and lettuce mix etc)
- 8 asparagus spears, blanched for 2 minutes in boiling water then drained Parmesan cheese (in a block to shave)
- 1/4 cup walnut halves and pieces
- 1/4 cup cooked soybeans
- 2 hard boiled eggs, shelled and roughly chopped
Walnut Oil Vinaigrette
- 4 tablespoons olive oil
- 2 tablespoons walnut oil
- 1 navel orange cut in half
- ground black pepper to taste
Preparation
Arrange greens on individual salad plates, one handful on each. Cut asparagus spears into 3cm lengths, place over salad greens. Sprinkle walnuts and soybeans over salad. Shave 4 to 5 curls of Parmesan on to each salad. Sprinkle roughly chopped hard boiled eggs over the top. In a jar with a lid, put all oils, squeeze both halves of navel orange into jar, add black pepper to taste. Shake vigorously until combined. Drizzle over salads and set the rest on the table to use during dinner.