This image courtesy of Chris Cassidy Photography Inc
This is a simple and flavorful salad I love to make in the spring, when many Green City Market farmers have great-tasting asparagus. I love to shop for seasonal vegetables when cooking at home as well as for the restaurant at The Art Institute of Chicago, which allows me to purchase most of our ingredients from the Market. Our philosophy of “local and seasonal” aligns with the Market’s mission perfectly. —Megan Neubeck, executive chef, Terzo Piano
Makes2 main-dish or 4 side-dish servings
Preparation Time – Text25 minutes
OccasionCasual Dinner Party
Recipe CourseAppetizer, Main Course, Side Dish
Dietary ConsiderationLactose-free, Peanut Free, Soy Free, Vegetarian
Taste and TextureHerby, Light, Savory
- For the Green Goddess Dressing:
- 2 egg yolks (see Notes)
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 cup sunflower or olive oil
cup packed chopped fresh chives (½ ounce)
cup packed fresh dill sprigs (½ ounce)
cup packed fresh tarragon sprigs (¼ ounce)
- Salt, to taste
- For the Salad:
- 1 pouch asparagus, tough ends trimmed
- 3-4 green onions
- 1-2 tablespoons sunflower or olive oil
- Salt, to taste
- 4 ounces frisée, leaves separated from stem
- 4 ounces mizuna or mixed spring greens
- 4 ounces bacon or pancetta, cooked crisp and crumbled
- 2 hard-boiled eggs, peeled and quartered or sliced
- Freshly ground black pepper, to taste
To Make the Green Goddess Dressing:
In a blender or food processor, combine the egg yolks, vinegar, and mustard. With the motor still running, slowly drizzle in the oil in a stream, emulsifying the dressing.
Add the chives, dill, and tarragon to the mixture and blend or process until the herbs are minced. Season with the salt. Refrigerate for at least 30 minutes, allowing the flavors to blend.
To Make the Salad:
Preheat the grill to medium-high (350°F to 400°F).
In a medium bowl, coat the asparagus and green onions evenly with the oil.
Place the asparagus and green onions on the grill and cook, turning frequently, about 2 minutes for the onions and 3 to 4 minutes for the asparagus, until crisp-tender. Remove from the grill. Sprinkle lightly with the salt and set aside to cool to room temperature.
Once the asparagus and green onions have cooled, slice them on the bias into 1- to 2-inch lengths.
In a large serving bowl, combine the frisée, mizuna, bacon, asparagus, and onions. Add ¼ cup of the Green Goddess Dressing and toss well; add more dressing if the salad seems dry. (The remaining dressing can be stored in the refrigerator for up to 3 days.)
Arrange the salad on serving plates, top with the hard-boiled eggs, and season with the black pepper.
This recipe uses raw egg. Cases of salmonella poisoning have been traced to raw eggs, although this is rare.
2014 Chicagos Green City Market Program
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