March 16, 2008

Radicchio di Castelfranco Salad with Asparagus

I found that beautiful salad, and I could not resist to bring it home. I had some asparagus left, so I improvised.

2 tablespoon red wine vinager
2 tablespoon sherry vinager
2 tablespoon grape seed oil
2 tablespoon milk

pumpkin seed oil
salt, pepper
1 tablespoon sugar
radicchio di Castelfranco
1 onion

Boil water with salt, sugar and lemon zest. Add peeled asparagus and cook for 10 minutes.
Heat oil and fry cooked asparagus for a minute.

Mix salad dressing out of red wine vinager, sherry vinager, grape seed oil and milk. Add chopped onions. Before serving sprinkle some pumpkin seed oil over asparagus.

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