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Raw Asparagus Salad New York Times July 9, 2006 Amanda Hesser, adapted from Meta Given's Modern Encyclopedia of Cooking Yield: Serves 4 For the French dressing: 1/8 tsp. dry mustard ¼ tsp. celery salt 1/16 tsp. black pepper ½ tsp. paprika ¼ tsp. salt 1¼ tsp. sugar Pinch dried thyme ¼ tsp. crushed caraway seed 1/3 cup red-wine vinegar 1/3 cup vegetable oil 1 Tbsp. ketchup 1/8 tsp. Worcestershire sauce For the salad: 2 cups trimmed and finely sliced asparagus (about 1 lb.) 2 Tbsp. finely sliced scallions, green and white parts ¼ cup thinly sliced radish ½ tsp. salt 4 medium sized Boston or bibb lettuce leaves, washed Make the dressing by combining the mustard, celery salt, pepper, paprika, salt, sugar, thyme and caraway seed in a medium bowl. Whisk in the vinegar, oil and 3 Tbsp. of water. Transfer 1/3 cup dressing to a small bowl, then whisk in the ketchup and Worcestershire sauce. Cover tightly and chill the remaining dressing for use in other salads. Assemble the salad by lightly tossing the asparagus, scallions and radish together with the salt. Lay a cup-shaped lettuce leaf on each of 4 places. Divide the mixture into the lettuce cups. Drizzle with the dressing. Serve immediately. |
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