Roasted Asparagus Salad - Serves 2
1 head of Romaine lettuce cut into bite size pieces (you can also throw in some baby spinach)
8-10 mini balls of fresh mozzarella
2 oz pickled beet slices
8 sprigs of oven roasted asparagus cut into 1/4 pieces (recipe follows)
12 candied hazelnuts (recipe follows)
4 oz oven roasted chicken strips (I use leftover rotisserie chicken)
Your favorite brand of vinaigrette dressing
Croutons or Bread Toasts
salt and pepper to taste
Roasted Asparagus
Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes. Cut into pieces. Set aside.
Candied Hazelnuts
1/4 cup chopped hazelnuts
1 1/2 tablespoons light brown sugar
1 1/2 teaspoons egg white
1/8 teaspoon salt
Preheat oven to 350°.
Combine the ingredients, tossing well to coat. Place hazelnut mixture on a nonstick baking sheet coated with cooking spray; bake at 350° for 6 minutes or until lightly browned. Remove from oven; cool.
Assemble The Salad:
Combine romaine lettuce and asparagus in large bowl. Add vinaigrette and toss to coat. Transfer salad to 2 plates; sprinkle with salt and pepper. Top each plate with equal amounts of mozzarella, beets, hazelnuts and chicken strips and croutons. Serve at room temperature.
NOTE: Check out...
Del Ponte's: http://www.delpontescoalfiredpizza.com/index.html
Bakery: http://delpontesbakery.com/index.html
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