Photo: Annabelle Breakey
Yield
Makes 4 first-course servings

Our version of the standard green salad is an airy stack of tender butter lettuce leaves with raw and cooked vegetables. Prep and Cook Time: 40 minutes. Notes: We love the fresh, nutty flavor of sunflower sprouts, but you can substitute any variety of sprout you like.

How to Make It

Step 1

In a small bowl, whisk together shallot, garlic, vinegar, olive oil, salt, and pepper. Set aside.

Step 2

Bring 4 cups water to a boil in a medium saucepan. Cut off and discard bottom halves of asparagus spears. Cut tops into 2-in. lengths. Cook asparagus until barely tender, about 3 minutes. Drain in a colander and transfer to a large bowl of ice and cold water. When cool, drain and set aside.

Step 3

In a large bowl, combine lettuce leaves and sprouts. Add half of the reserved vinaigrette and toss carefully just until coated. Divide lettuce and sprouts among 4 plates, starting with the largest leaves for the bottom layer. Sprinkle each pile of greens with asparagus, cucumber, bell pepper, and radishes. Drizzle the vegetables with a little more vinaigrette.

Step 4

Place 1 tbsp. goat cheese on each salad and serve with remaining vinaigrette and sea salt for sprinkling if you like.

Step 5

Note: Nutritional analysis is per serving.

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