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Source: Stop and Smell the Rosemary

Asparagus Mushroom Salad w/ Vinaigrette
This elegant salad takes advantage of one of spring's best offerings--young, tender asparagus. Serve this in radicchio cups or on a bed of spring greens.
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Serves: 10 to 12
Prep Time: 20 minutes
Cook Time: 2 minutes
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2 tablespoons Dijon mustard
2 large egg yolk
2 to 3 shallots, chopped
2 cloves garlic, chopped
3 cups extra virgin olive oil
1/2 cup fresh lemon juice
1 cup balsamic vinegar
1 cup minced fresh basil, loosely packed
salt
freshly ground pepper
2 pounds fresh asparagus, trimmed, blanched, and chilled
8 ounces fresh crimini mushrooms, (brown caps), sliced paper thin or white mushrooms
1 medium red onion, diced
1/2 cup diced tomatoes
1/4 cup chopped fresh parsley
24 radicchio leaves




For the basil vinaigrette, blend the mustard, egg yolk, shallots, and garlic in a food processor. With machine running, add the oil slowly in a thin steady stream. Transfer to a small bowl and whisk in the lemon juice, vinegar, and basil. Season with salt and pepper. Cover and refrigerate.

When ready to serve, cut the asparagus diagonally into 1-inch pieces. Combine with the 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.


Blanch asparagus by placing them in boiling water 1 to 2 minutes. Plunge into ice water, drain, and chill.


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