Springtime Baby Artichoke & Asparagus Salad
Use hard-boiled Easter eggs for the garnish!
6 baby Ocean Mist Artichokes cooked and sliced
(See video: How to Prepare & Cook Baby Artichokes for a variety of cooking methods)
1 bunch of Asparagus, steamed and cut into 2 inch pieces
2 hard boiled eggs, chopped
1/3 cup olive oil
Juice from 1lemon
2 tsp. dijon mustard
¼ cup balsamic vinegar
1 tsp. fresh rosemary, minced
dash of salt
- In large bowl combine the sliced Artichokes and Asparagus. Set aside.
- In small electric mixer bowl add olive oil to mustard and whisk until it gets creamy.
- Add lemon juice, vinegar, salt and rosemary into the oil/mustard mixture and continue to whisk until well combined. Pour dressing onto the vegetables and toss lightly.
- Place on serving dish and garnish with hard boiled egg and a fresh rosemary sprig.
first you can whisk everything by hand easy to do and healthy, we love it, specially this time of year when you can get everything fresh. love it, ag
first you can whisk everything by hand easy to do and healthy, we love it, specially this time of year when you can get everything fresh. love it, again.Marcy Youker