Spring Salad with Asparagus Tips

By corlear

Salade Printanière aux Pointes d’Asperges

This salad is served to each person on 2 plates.

Ingredients

• 1 large artichoke heart
• 6 large asparagus tips, peeled
• 6 leaves of Boston or other lettuce
• 1 thin slice of foie gras
• 1 thin slice of black truffle
• 2 tablespoons pine nuts
• 6 leaves of Belgian endive, cut into strips
• 1 small celery heart, cut into thin strips
• ½ cup red Cabbage Salad
• 1/4 cup coarsely chopped truffles
• ¼ cup shelled walnuts
• 1 tablespoon chopped parsley
• 1 lemon
• Mayonnaise
• ¼ cup Simple French Dressing

Preparation

Step 1

Braise the artichoke heart and cook the asparagus in boiling salted water until barely tender. Line 2 plates with the lettuce.

In the center of one of the plates put the artichoke heart, topped with the slice of foie gras and the slice of truffle. Around it, arrange the asparagus tips, the pine nuts and the Belgian endive.

On the other plate place the strips of celery heart, the red cabbage salad and the truffles and walnuts. Sprinkle with the parsley. Scoop out a lemon, fill it with mayonnaise, and put it in the middle of the plate.

Serve both with a French dressing on the side.