Easy and fresh, this vegan salad is able to satisfy even the most refined taste. What’s more, it will take only 15 min to prepare it – a true dinner star!
INGREDIENTS
Servings: 4
Asparagus
16 oz
Radicchio
4 oz
Extra virgin olive oil
¼ cup
White wine vinegar
0.1 cup
Dijon mustard
0.4 oz
Fresh tarragon
0.2 oz, chopped
Salt, pepper
to taste
DIRECTIONS
- Cut off and discard the tough ends of asparagus. Leave it whole or cut into bite-size pieces if you like.
- Cook asparagus until tender (if steaming, cook for about 4 min; if boiling, cook for 3 min).
- Drain and immerse in cold water immediately to stop the process of cooking. Drain when cool enough.
- Combine all the ingredients for the dressing (from oil to salt and pepper) and set the mixture aside for about 15 min until the flavors meld.
- Arrange the radicchio on a serving platter or on individual plates and top with asparagus.
- Mix the dressing just before serving and drizzle it over the salad.
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