Salad on The Side

Enjoy this as an elegant side or a light entrée.

Aparagus and lettuces are at their peak now, and this recipe offers a great way to showcase them. We used Bibb lettuce, but any tender kind works equally well. Best of all would be those from your own garden or window box. Splash the salad with Basil Vinaigrette, or add some fresh herbs to a subtly flavored bottled dressing.

ASPARAGUS-AND-GOAT CHEESE SALAD

MAKES 4 SERVINGS

PREP: 12 MIN., COOK: 3 MIN.

1 pound fresh asparagus

1 large head Bibb lettuce, torn

3 plum tomatoes, diced

1/8 teaspoon salt

1 (3-ounce) package goat cheese, crumbled

¼ cup pine nuts, toasted

Basil Vinaigrette

SNAP off and discard tough ends of asparagus.

COOK in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

ARRANGE lettuce on a serving platter. Sprinkle tomatoes with salt. Top lettuce with asparagus, goat cheese, tomatoes, and pine nuts. Drizzle with Basil Vinaigrette before serving.

Basil Vinaigrette:

MAKES [fractions two-thirds] CUP

PREP: 5 MIN.

2 tablespoons chopped fresh basil

2 tablespoons balsamic vinegar

1 teaspoon sugar

½ teaspoon salt

½ teaspoon freshly ground pepper

½ cup olive oil

WHISK together basil and next 4 ingredients. Gradually whisk in oil, blending well.

Copyright Southern Progress Corporation Mar 2006
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