Asparagus and Mushroom Salad

Recipe by Southern Lady
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 38mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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