Prep 15 mins
Cook 8 mins
Copycat recipe from Annabelle's Bar and Bistro in San Fransisco, California. My husband enjoyed this protein rich salad while there for a convention recently. (He even texted the recipe ingredients to me between bites! What a guy!) If little gem lettuce is not available, use an equal amount of butter lettuce and romaine. For a main dish meal, add grilled chicken or turkey. I am positively certain you can prepare this at home for much less than what the restaurant charges: US15 dollars.
- 6 -8 asparagus spears, roasted
- 4 cups little gem lettuce (sucrine)
- 1⁄2 cup cottage cheese, drained
- 2 tablespoons roasted pistachios
- 6 stuffed pimento-stuffed green olives
- 1⁄2 small cucumber, peeled and diced very small
- 1⁄4 cup plain yogurt, drained
- 2 tablespoons sour cream
- 1 teaspoon fresh dill, minced
- white pepper, to taste
- milk or buttermilk, for thinning
- fresh dill sprig
- Prepare the dressing: Place the diced cucumber in a bowl and sprinkle with salt; stir. Set the the cucumber in a colander placed over the bowl and set aside to drain; about 30 minutes. Rinse to remove salt and drain again.
- Place the remaining salad dressing ingredients in a bowl and stir in the cucumbers to mix well. Cover and chill under ready to serve.
- Prepare the asparagus: Preheat oven to 425 degrees. Lightly drizzle asparagus spears with olive oil and roast for 8 minutes. Set aside to cool.
- Arrange the lettuce on two chilled salad plates.
- Top each serving with cottage cheese, asparagus spears, green olives and the roasted pistachios.
- Spoon dressing over each serving.
- Garnish with fresh dill sprigs if desired.