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Asparagus Mushroom Salad with Basil Vinaigrette
From Stop and Smell the Rosemary
Basil Vinaigrette:
1 tablespoon Dijon mustard
1 large egg yolk
2 shallots, chopped
1 clove garlic, chopped
1½ cups extra virgin olive oil
¼ cup fresh lemon juice
½ cup balsamic vinegar
1/2 cup minced fresh basil
Salt
Freshly ground pepper
Salad:
1 pound fresh asparagus, trimmed, blanched and chilled
8 ounces fresh cremini mushrooms (brown caps), sliced paper thin
½ medium red onion, diced
½ cup diced tomato
2 tablespoons chopped fresh parsley
Salt
Freshly ground pepper
12 radicchio leaves
Basil vinaigrette: Blend mustard, egg yolk, shallots and garlic in a food processor. With machine running, add oil slowly in a thin steady stream. Transfer mixture to a small bowl and whisk in lemon juice, vinegar and basil. Season with salt and pepper. Cover and refrigerate.
When ready to serve, cut asparagus diagonally into 1-inch pieces. Combine asparagus, mushrooms, onion, tomato and parsley. Toss with vinaigrette and season with salt and pepper. Mound asparagus mushroom salad into radicchio cups and place on a serving platter. Serves 6.
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