Tuesday, July 24, 2012
Bread and Asparagus Salad
I should mention that the challenge had something to do with having a tiny budget and only minimal ingredients because I image that Chef Pomeroy would have made the recipe a bit more elaborate in her own restaurant.
6 Spears asparagus, peeled and thinly sliced on a diagonal
2 Slices bread, cut into 1" cubes
1/2 Shallot, peeled and diced
1 Clove garlic, minced
4 Cherry tomatoes, quartered
2 Tablespoons olive oil
2 Tablespoons lemon juice
1 Tablespoon mayonnaise (I used low fat)
1 Tablespoon fresh parsley or chives
1/4 Cup feta cheese, crumbled (I used low fat)
Salt & pepper to taste
Non-stick cooking spray
Place the bread cubes on a baking sheet, spray with non-stick cooking spray and bake in a pre-heated 400 degree oven for 10 minutes.
In a bowl, make the dressing by whisking together the remaining tablespoon of olive oil, lemon juice, mayonnaise and herbs. Add the sliced asparagus and the sauteed onion and tomato mixture. Mix in the croutons and allow the salad to sit for about 20 minutes so that the bread can absorb the dressing. Season to taste and toss in the cheese. Makes 2 servings.
This recipe is being shared at The Weekend Potluck #28