SW Veg: Asparagus-Artichoke Salad With Roasted Portabello Dressing

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<mx2 source= " MasterCook 6.0 " date= " December 10, 2000 " >

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Asparagus-Artichoke Salad With Roasted Portabello Dressing

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<RcpE name= " Asparagus-Artichoke Salad With Roasted Portabello Dressing "

author= " Stephan Pyles " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Asparagus-Artichoke Salad With Roasted Portabello Dressing

 

Recipe By :Stephan Pyles

Serving Size : 4 Preparation Time :0:00

Categories : Lacto Salads And Dressings

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

MUSHROOM MARINADE:

1/4 cup balsamic vinegar

1/2 cup extra-virgin olive oil

2 garlic cloves -- minced

1 teaspoon dried red pepper flakes

1 teaspoon salt

2 portobello mushrooms -- stems removed

FOR THE DRESSING:

3 tablespoons balsamic vinegar

2 tablespoons roasted garlic puree

1/2 cup extra-virgin olive oil

3 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh oregano leaves

salt and freshly ground black pepper to

-- taste

FOR THE SALAD:

1 pound asparagus -- bottoms trimmed 1 "

8 artichoke bottoms -- sliced and blanched

2 roma tomatoes -- blanched, peeled,

-- seeded, and diced

2 tablespoons capers -- drained

1/4 cup grated asiago cheese

 

Preheat the oven to 400° F.

 

To prepare the marinade, whisk together the vinegar, olive oil, garlic, red

pepper flakes, and salt in a small mixing bowl. Place the mushrooms in the bowl

and toss to coat. Transfer the mushrooms and marinade into an 8 " square baking

dish, cover with foil, and bake for 20 minutes, or until the mushrooms are

tender. Remove from the oven and let cool. When cool, slice the mushrooms.

 

To prepare the dressing, combine the vinegar and garlic puree in a mixing bowl.

While whisking, slowly drizzle in the olive oil. Add the diced mushrooms, basil,

and oregano and season with salt and pepper.

 

To prepare the salad, blanch the asparagus in a saucepan of boiling salted water

for 3 to 4 minutes. Transfer to an ice bath and, when cool, drain well and place

in a mixing bowl. Add the artichokes, tomatoes, and capers and combine

thoroughly. Add the dressing and toss to mix well. Divide evenly among serving

plates and garnish with the cheese.

 

Serves 4 to 6

 

Source:

" Southwestern Vegetarian "

S(Formatted by):

" Nancy Braswell, Dec-10-2000 "

Copyright:

" 2000, Clarkson Potter, New York "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 600 Calories; 55g Fat (79.9% calories

from fat); 8g Protein; 23g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

1602mg Sodium. Exchanges: 4 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other

Carbohydrates.

 

NOTES : Author's note: What is more representative of the arrival of spring than

asparagus and artichokes? This combination is made even more interesting with

the added flavor of the portobello mushrooms and takes a decidedly Italian turn

with the addition of balsamic vinegar, capers, and Asiago cheese.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Lacto

</CatT>

<CatT>

Salads And Dressings

</CatT>

</CatS>

<IngR name= " MUSHROOM MARINADE: " code= " S " ></IngR>

<IngR name= " balsamic vinegar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " garlic cloves " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " dried red pepper flakes " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " portobello mushrooms " qty= " 2 " >

<IPrp>

stems removed

</IPrp>

</IngR>

<IngR name= " FOR THE DRESSING: " code= " S " ></IngR>

<IngR name= " balsamic vinegar " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " roasted garlic puree " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " chopped fresh basil leaves " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " chopped fresh oregano leaves " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt and freshly ground black pepper to taste " ></IngR>

<IngR name= " FOR THE SALAD: " code= " S " ></IngR>

<IngR name= " asparagus " unit= " pound " qty= " 1 " >

<IPrp>

bottoms trimmed by 1 & quot;

</IPrp>

</IngR>

<IngR name= " artichoke bottoms " qty= " 8 " >

<IPrp>

sliced and blanched

</IPrp>

</IngR>

<IngR name= " roma tomatoes " qty= " 2 " >

<IPrp>

blanched, peeled, seeded, and diced

</IPrp>

</IngR>

<IngR name= " capers " unit= " tablespoons " qty= " 2 " >

<IPrp>

drained

</IPrp>

</IngR>

<IngR name= " grated asiago cheese " unit= " cup " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

Preheat the oven to 400° F.

</DirT>

<DirT>

To prepare the marinade, whisk together the vinegar, olive oil, garlic, red

pepper flakes, and salt in a small mixing bowl. Place the mushrooms in the bowl

and toss to coat. Transfer the mushrooms and marinade into an 8 & quot; square

baking dish, cover with foil, and bake for 20 minutes, or until the mushrooms

are tender. Remove from the oven and let cool. When cool, slice the mushrooms.

</DirT>

<DirT>

To prepare the dressing, combine the vinegar and garlic puree in a mixing bowl.

While whisking, slowly drizzle in the olive oil. Add the diced mushrooms, basil,

and oregano and season with salt and pepper.

</DirT>

<DirT>

To prepare the salad, blanch the asparagus in a saucepan of boiling salted water

for 3 to 4 minutes. Transfer to an ice bath and, when cool, drain well and place

in a mixing bowl. Add the artichokes, tomatoes, and capers and combine

thoroughly. Add the dressing and toss to mix well. Divide evenly among serving

plates and garnish with the cheese.

</DirT>

<DirT>

Serves 4 to 6

</DirT>

</DirS>

<Srce>

Southwestern Vegetarian

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Dec-10-2000 " />

<CpyR>

2000, Clarkson Potter, New York

</CpyR>

<Note>

Author & apos;s note: What is more representative of the arrival of spring than

asparagus and artichokes? This combination is made even more interesting with

the added flavor of the portobello mushrooms and takes a decidedly Italian turn

with the addition of balsamic vinegar, capers, and Asiago cheese.

</Note>

</RcpE></mx2>