I thought to combine the delicacies of early summer: green asparagus and rhubarb that is growing sonicely in my yard. So I made this salad with a rhubarb dressing, which was supposed to have a slightly Asian taste to it. I would have liked to have some fresh radish in the salad too, but sadly there were no available. Except for one that I found in the fridge and cut to flower for decoration…
Salad with Asparagus and a Rhubard Dressing
6 stalks of green asparagus
2 handfuls of different kinds of salad ( I had salanova and iceberg lettuce and some rucola)
some leaves of bloodwort for decoration
2 stalks of rhubarb
1 dl water
1 tsp white balsamico
1cm x 1cm piece fresh ginger
3/4 dl muscovado sugar
1 little red onion
1 tbsp sesame oil
I made the dressing by chopping the onion, the ginger and the rhubarb. Then I put in pan the rhubarb, ginger, sugar, onions and water, and let the mixture boil until the rhubarb was quite mushed. Then I added the oil and some salt. I guess I could have put the mixture through a sieve, in order to get a really refined consistency, but I ended up using it just as it was.
I peeled the asparagus and cut out a couple of cm of the fibrous part at the bottom of the stalk. Then I threw the stalks to 1 liter of boiling water, and boiled them for about 3 minutes, then drained out the water and rinsed them in cold water.
Then I toasted the pumpkin seeds lightly on a dry frying pan.
I assembled the salad, and served it together with some fried tofu. The rhubarb dressing was really nice!
Filed under: Salad | Tags: avocado, pomegranade, raspberry, Salad, spring equinox, vinaigrette, walnut
There is an old story that tells about the Spring Equinox: Hades, the god of Kingdom of Death, stole the beautiful maiden Persephone down to his realm to be his wife. Meanwhile her mother Demeter, who is the Goddess of Earth and all living things, made everything barren and dry in her mourning. Finally Persephone was allowed to return to stay in in the Land of Living every half of the year, and her returning was the coming of the spring, when her mother made all flowers bloom in her wake.
So since now it is the time of Spring Equinox, I wanted to make a salad to celebrate the oncoming Spring, even if the land is here in the North not quite blooming yet… This salad is very sweet, like the Maiden Persephone is sweet returning from the Land of the Dead, and the first signs of spring are sweet to the soul.
Salad with caramelised walnuts and rasberry vinaigrette (2 – 3 portions)
150 g of different kinds of salad (I had chicory, radicchio and corn salad)
1 half of a cucumber
1 1/2 dl alfalfa sprouts
70 g walnuts
2 tsp sesame oil
1/2 tsp salt
3 tbsp muscovado sugar
1/4 tsp chili powder
1 dl rasberries
1 dl olive oil
2 tbsp rasberry vinegar
1 /2 tsp salt
1 tsp mustard
First I prepared the caramelised walnuts. This I did simply by adding all the ingredients for the caramelised walnuts on a frying pan, and frying them for about 5 minutes, or until the sugar was caramelised. This means it becomes sort of syrup – like. The sugar burns easily so I tried to concentrate. Then I poured the mixture onto a pan that was covered with baking parchment to let it cool down.
Then I made the vinaigrette by mixing all the ingredients with a hand held mixer. I suppose in order to be very gourmet you should actually puree the rasberries using a sieve, so that you’d get rid of the seeds, but who cares?
Then I chopped all the other ingredients for the salad and took out the seeds from the pomegranade, being careful not to take out any of the white skin that is inside the fruit, since it is very bitter. Then I assembled the salad by mixing all the ingredients and the dressing.