The secret to this delicious salad is the way the nutty pistachio oil contrasts with the sweet balsamic vinegar (Chef George Mahaffey recommends using Cavalli balsamic seasoning).
Terrific Green Salads
1/4 cup olive oil
1 large garlic clove, minced
1 tablespoon minced fresh flat-leaf parsley
2 teaspoons minced fresh thyme
Kosher salt and freshly ground pepper
1/2 pound fresh chanterelle mushrooms, thickly sliced if large
1/2 pound thin asparagus, trimmed
3 tablespoons balsamic vinegar
5 tablespoons Toasted Pistachio Oil
6 cups mesclun (about 6 ounces)
How to Make It
Preheat the oven to 500°. In a bowl, combine the oil, garlic, parsley, thyme, salt and pepper. Spread the mushrooms on a baking sheet and toss with half of the herb oil. Roast for 4 to 5 minutes, stirring, until tender and browned. Transfer to a plate.
On the baking sheet, toss the asparagus with the remaining herb oil and roast for 6 to 7 minutes, stirring, until tender and browned. Cut the asparagus into 2-inch lengths and add to the mushrooms.
In a bowl, blend 1 1/2 tablespoons of the vinegar with 2 tablespoons of the Toasted Pistachio Oil and toss with the mesclun. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and mound the salad on 4 plates.
Add the mushrooms and asparagus to the bowl, toss with the remaining balsamic vinegar and arrange on the salads. Drizzle the remaining Toasted Pistachio Oil over and around each salad.
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