Asparagus and Mushroom Salad
- Reviews 1
Ready In: 38 mins
Serves: 6
Ingredients
- 1 tablespoon pomegranate molasses (see note)
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon ground black pepper, plus more to taste
- 1⁄2 teaspoon salt, plus more to taste
- 3 tablespoons olive oil
- 1 1⁄2 lbs asparagus, trimmed
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 tablespoons garlic, minced
- 1 small red onion, thinly sliced
- 2 tomatoes, cut into 1/2-inch pieces (rough dice)
- salt, to taste
- ground black pepper, to taste
- 1⁄4 cup fresh basil, thinly sliced
Directions
- Pomegranate Vinaigrette.
- Whisk the pomegranate molasses, vinegar, and 1/2 teaspoon of black pepper and salt in a medium bowl to blend.
- Gradually whisk in the oil.
- Season the dressing to taste with more salt and black pepper.
- SALAD.
- Cut the asparagus crosswise in half, then cut each piece lengthwise in half.
- Bring a large saucepan of water to a boil. Add the asparagus and cook just until it turns bright green, about 30 seconds.
- Immediately transfer the asparagus to a large bowl of ice water to stop cooking process. Let stand until cold.
- Drain the asparagus and pat completely dry.
- Roast the red and yellow bell peppers over a gas flame until lightly charred all over, about 10 minutes.
- Enclose the peppers in a plastic bag until cool enough to handle.
- Peel, seed and slice the peppers into 1/4-inch-wide strips.
- Pat the peppers dry to remove any excess liquid.
- Melt the butter and oil in a heavy large skillet over medium-high heat. Add the mushrooms and sauté for 2 minutes.
- Reduce the heat to medium and add the garlic and sauté until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown, about 5 minutes.
- Transfer the mushrooms to a large bowl and cool to room temperature.
- Add the cooked asparagus, roasted peppers, onion, and tomatoes to the mushrooms.
- Cover and refrigerate until the salad is cold.
- Toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper.
- Mound the salad on a platter. Sprinkle with the basil and serve.
- NOTE: pomegranate molasses and concentrated pomegranate juice can be found at Middle Eastern markets, most specialty foods stores, and in the ethnic section of some supermarkets. If using Concentrated juice, add a bit of sugar to offset bitterness.
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