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Recipe: Alfred Portale's Asparagus Salad With Prosciutto De Parma Parmesan And Lemon Vinaigrette
Similar Categories: Alfred, Portales, Asparagus, Salad, Prosciutto, Parma, Parmesan, Lemon, Vinaigrette
Serving Size : 4
LEMON VINAIGRETTE
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 tablespoon sherry vinegar
salt and white pepper
3/4 cup extra virgin olive oil
SALAD WITH PROSCIUTTO DE PARMA
1 pound asparagus -- jumbo (about 12)
2 shallots -- minced
1 teaspoon minced fresh thyme leaves
1 1/2 pounds new potatoes -- boiled until tender, sliced thick
2 tablespoons minced fresh chives
12 slices Prosciutto de Parma or other cured ham -- very
thinly sliced
1 quart cleaned dried lettuce -- torn into bite sized pieces
1 piece Parmesan Reggiano -- for shaving
2 eggs -- hard boiled and separated
For the vinaigrette, mix lemon juice, zest, vinegar, and salt and pepper to
taste in a medium bowl. Whisk in olive oil and set aside.
Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket
then carefully place steamer basket in kettle and cover and steam over
medium-high heat until asparagus spears bend slightly when picked up and
flesh at cut end yields when squeezed, 4 to 5 minutes for asparagus under
1/2 inch in diameter, 5 to 6 minutes for the jumbo size. Drain and plunge
spears immediately into ice water to stop the cooking process. Drain again,
cover, and refrigerate until chilled, as long as overnight.
In a medium bowl, combine the shallots, thyme, asparagus, sliced potatoes,
and 1 tablespoon chives. Add 1/4 cup vinaigrette toss to coat.
Season to taste with salt and pepper.
Arrange asparagus-potato mixture with the prosciutto alongside it on 4 large
serving plates. Dress lettuces with another 1/4 cup vinaigrette, and arrange
a portion on each plate. Use a vegetable peeler to shave Parmesan curls over
each salad. Press eggs through a fine sieve. Sprinkle each salad with sieved
egg and remaining chives-, serve immediately with remaining dressing passed
separately.
LEMON VINAIGRETTE
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 tablespoon sherry vinegar
salt and white pepper
3/4 cup extra virgin olive oil
SALAD WITH PROSCIUTTO DE PARMA
1 pound asparagus -- jumbo (about 12)
2 shallots -- minced
1 teaspoon minced fresh thyme leaves
1 1/2 pounds new potatoes -- boiled until tender, sliced thick
2 tablespoons minced fresh chives
12 slices Prosciutto de Parma or other cured ham -- very
thinly sliced
1 quart cleaned dried lettuce -- torn into bite sized pieces
1 piece Parmesan Reggiano -- for shaving
2 eggs -- hard boiled and separated
For the vinaigrette, mix lemon juice, zest, vinegar, and salt and pepper to
taste in a medium bowl. Whisk in olive oil and set aside.
Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket
then carefully place steamer basket in kettle and cover and steam over
medium-high heat until asparagus spears bend slightly when picked up and
flesh at cut end yields when squeezed, 4 to 5 minutes for asparagus under
1/2 inch in diameter, 5 to 6 minutes for the jumbo size. Drain and plunge
spears immediately into ice water to stop the cooking process. Drain again,
cover, and refrigerate until chilled, as long as overnight.
In a medium bowl, combine the shallots, thyme, asparagus, sliced potatoes,
and 1 tablespoon chives. Add 1/4 cup vinaigrette toss to coat.
Season to taste with salt and pepper.
Arrange asparagus-potato mixture with the prosciutto alongside it on 4 large
serving plates. Dress lettuces with another 1/4 cup vinaigrette, and arrange
a portion on each plate. Use a vegetable peeler to shave Parmesan curls over
each salad. Press eggs through a fine sieve. Sprinkle each salad with sieved
egg and remaining chives-, serve immediately with remaining dressing passed
separately.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Alfred, Portales, Asparagus, Salad, Prosciutto, Parma, Parmesan, Lemon, Vinaigrette
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