A nice and fresh spring salad. This is a combination of two classic dishes: the typical French endive, apple and walnut salad, and Italian-style almost-raw green asparagus with olive oil, balsamic vinegar and parmesan. Actually, I could have added walnuts… or toasted pine nuts maybe. But even with just the vegetables, this was delicious.
Ingredients (for two appetizer portions):
About six stalks of green asparagus
One medium-sized endive
Three teaspoons of olive oil
One teaspoon of lemon juice
One teaspoon of balsamic vinegar
Freshly ground white pepper
Salt to taste
A few fresh basil leaves
A few thin slices of parmesan cheese (or grana or pecorino)
Remove the bottom inch of the asparagus stalks and quickly blanch them (i.e. cook them in boiling water for about five minutes, then take them out and immediately place them in a bowl with very cold water; this way they get softer but retain their crunchiness and nice green color.) Drain the asparagus and cut the stalks diagonally in thin slices. Cut the endive in half, remove the tough core and slice it thinly. Do the same with the apple. Whisk together olive oil, lemon juice, balsamic vinegar, and a pinch of salt. Arrange asparagus, endive and apple on a plate, drizzle with the olive oil dressing, garnish with parmesan slices and fresh basil, and grind some white pepper on top. Enjoy!
© luckystaranise, 2014