
- 1 cup steamed and cooled asparagus, cut into 1 inch lengths.
- 3 tbs sesame ginger vinaigrette (see recipe below)
- 3 cups washed and spun dry organic green leaf or other lettuce
- 1/2 raw carrot cut into find dice
- salt and pepper to taste
- Toss asparagus in a little vinaigrette to coat.
- Add lettuces, a few tbs of additional sesame ginger vinaigrette, salt and pepper then toss gently.
- garnish with carrot, enjoy.
Author: Chef Keith Snow
Recipe type: vinaigrette
Cuisine: Asian
Ingredients:
- ¾ cups pure or light olive oil
- 1 whole garlic clove
- 3 tablespoons seasoned rice wine vinegar
- 2 tablespoons lime juice
- 2 tablespoons minced fresh ginger
- 4 tablespoons fresh cilantro
- 2 tablespoons toasted sesame oil
- 3 tablespoons minced shallot
- 1 whole zest of lime
- 1 pinch salt
- 1 pinch black pepper
Directions:
- Place all ingredients in a blender or glass jar.
- Use the blender or immersion blender to emulsify the dressing.