Sunday, March 15, 2015

Asparagus Salad with Sesame Seeds

This recipe comes from the "Old Rittenhouse Inn" 2009, pg. 50 I served this as part of a spring
brunch with Quiche Lorraine.  Delicious.

Salad -
1 pound Bibb lettuce, chilled
10 ounces cooked asparagus, cut into 1/1/2 inch pieces
1/2 cup sliced red radishes (I used a black radish)
1/2 cup minced red onion

Dressing -
1/4 cup white wine vinegar
1/4 cup chicken broth
1 T soy sauce
2 t. sugar
3 T olive oil
1 t. sesame seed oil
2 t. peeled & grated ginger root
1 T fresh herbs, choose what is fresh

Garnish -
3/4 cup sesame seeds

SALAD
Toss together all the ingredients and chill

DRESSING

  1. Combine vinegar, broth, sot sauce, and sugar.
  2. Add oils
  3. Stirr in ginger root
  4. Pour dressing over salad and toss and garnish with sesame seeds.

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