Asparagus Salad with Figs and Mushrooms in Walnut Oil Dressing

Salads | French cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Asparagus Salad with Figs and Mushrooms in Walnut Oil Dressing

Ingredients

Asparagus - 4.2 oz
Green Figs - 6 pieces
Honey - 2.1 oz
Cinnamon - a pinch
Salt - 0.5 oz
Ground Black Pepper - 0.5 oz
Aspen mushrooms - 6.3 oz
Marinated cherries - 6.3 oz
Shallot - 1.1 oz
Eel - 3.2 oz
Romaine lettuce - 3.2 oz
Mixed Spicy Herbs - 0.1 oz
Pistachios - 2.1 oz
Walnuts - 3 fl oz
Champagne Vinegar - 1 fl oz
Chervil - 0 oz
Worcestershire Sauce - 0.6 oz
Garlic - 0 oz

Step by Step guide

Step 1

Peel the asparagus, boil it in salted water, and then cool immediately. Rinse the lettuce in plenty of water with added vinegar, then squeeze out excess water. Peel the shallot and garlic, then slice them thinly.

Step 2

Prepare the dressing using walnut oil, sherry vinegar, Worcestershire sauce, garlic, salt, and pepper.

Step 3

Chef's recommendation: add a little boiled water to make the dressing lighter.

Step 4

Clean the mushrooms and cut them into large pieces, then sauté in olive oil, adding salt and pepper.

Step 5

Prepare the marinated cherry tomatoes, olive oil, and mixed herbs (thyme, parsley, coriander, tarragon). Wash and chop the mixed herbs. Quickly toast the pine nuts.

Step 6

Cut the figs into wedges, sprinkle with cinnamon, add salt, pepper, honey, and place briefly in the oven.

Step 7

Toss the salad and shallot with the herbs, arrange everything on a plate, add the asparagus soaked in the dressing, cut lengthwise, then add the mushrooms and figs, and sprinkle with pine nuts and chervil.