In the early spring, blanched asparagus and spring strawberries make a perfect match with tender greens in a champagne vinaigrette. A buttery avocado also makes a nice addition!
Course
Salad
Category
Mediterranean
Prep Time15minutes
Total Time15minutes
Servings4
Calories446kcal
AutorElle
Ingredients
For the salad:
6handfuls of baby mesclun greens(125 g)
1bunch of asparagus,blanched and cut into 2 cm pieces (500 g)
strawberries,sliced
1avocado,sliced (optional)
For the vinaigrette:
1egg yolk
1teaspoonDijon mustard
2/3cupextra virgin olive oil(165 ml)
3tablespoons of French Champagne vinegar
sea salt and freshly ground pepper,to taste
Method
Combine egg yolk, mustard and vinegar in a small bowl and whisk together until well blended and smooth.
Add the oil, season with salt and pepper and whisk together until completely blended.
In a large bowl, add the mixed greens, asparagus, strawberries and avocado (if using). Toss with the dressing to gently to coat the leaves. Divide among four small plates and serve immediately.