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Asparagus Salad with Champagne Vinaigrette

Serves: Makes 6 servings

Ingredients:

  • 1½ cups diced, seeded tomatoes
  • 1 pound asparagus, trimmed
  • ¾ cup finely diced sweet onion
  • 2 tablespoons minced fresh tarragon


Champagne Vinaigrette:

  • 3 tablespoons Champagne vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons minced shallot
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, pressed or minced
  • ½ teaspoon sugar
  • 5 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Procedures:

  1. Drain the tomatoes in a medium sieve over a bowl for 30 minutes, stirring occasionally to help release excess liquid.


  2. Bring a deep skillet or large saucepan of lightly salted water to a boil; fill a large bowl with ice water. Add the asparagus to the boiling water and blanch for 1 to 2 minutes. With a slotted spoon, transfer to the ice water and let cool, then drain well on a kitchen towel or paper towels.


  3. For the vinaigrette, whisk together the Champagne vinegar, lemon juice, shallot, balsamic vinegar, mustard, garlic, and sugar in a small bowl. Whisk in the olive oil and season to taste with salt and pepper.


  4. Stir together the drained tomatoes, onion, and tarragon in a large bowl. Just before serving, add the blanched asparagus, pour the vinaigrette over, and toss gently to mix.

by Sur La Table & Renée Behnke

 
 
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