Asparagus and olive salad

June 1, 2009 12:00:00 AM PDT
Nick Smith and Chef Sophiane Benaouda of Brasserie & Bar in San Francisco bring a little "old world France" to a yummy Asparagus & Olive Salad. It's a simple receipe that the entire family will love!

Salade d'Asperges, asparagus salad, poached egg, raspberry vinaigrette, frisee, belgian endive

Ingredients:

  • Jumbo asparagus - 3 ea. per guest
  • Frisee - 1 head
  • Belgium endive - few leaves per salad
  • Mâche lettuce - few leaves per salad
  • Maldon salt - pinch
  • Espellette chili - pinch
  • Poached egg - 1 per salad
  • Champagne vinaigrette - 1 Tbl. per salad
  • Raspberry Vinagrette - 1 Tbl. per salad

Champagne Vinaigrette:

  • Champagne vinegar - 1/2 cup
  • Shallots-brunoise - 1 Tbl.
  • Extra virgin oil - 1 1/4 cup
  • Kosher salt - pinch
  • Black Pepper - pinch

Procedure: Champagne vinegar and shallots in a bowl, drizzle and whisk in the extra virgin oil. Season with salt and pepper.

Raspberry vinaigrette:

  • Fresh raspberries - 1/2 cup
  • Honey - 2 Tbl.
  • Dijon mustard - 1 Tbl.
  • Cabernet Vinaigrette - 1/4 cup
  • Fresh lime juice - 1 tsp.
  • Canola/olive blend oil - 1 cup

Procedure: Combine top ingredients, puree in blender and drizzle and emulsify with oil.

For more information, visit www.grandcafe-sf.com.


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