0.0 0

Morel-and-Asparagus Salad with Frisée and Butter Lettuce

  • Total Time:
  • Servings: 8

This light, simple salad highlights poached morels and asparagus with a combination of frisee and butter lettuces.

 

Slideshow: More Recipes Featuring Spring Produce

 

KEY: Spring, Dinner Party, Easter, Mother's Day, Salads, Fast, Healthy, Lunch

Related Video

More Videos
How to Make Creamy Riced Potatoes

Ingredients

  • 4 tablespoons unsalted butter
  • 3 dozen small fresh morels, rinsed, or dried morels—soaked in boiling water for 30 minutes, drained and rinsed
  • 1/2 cup chicken stock or low-sodium broth
  • 1 pound asparagus—tough ends discarded, asparagus halved lengthwise and cut into 2-inch lengths
  • Salt
  • Freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 5 ounces frisée, torn into bite-size pieces
  • 1 medium head of butter lettuce, torn
  • 2 tablespoons small chervil sprigs
  • Argan oil, for drizzling (optional; see Note)

Advertisement

How to make this recipe

  1. In a large skillet, melt the butter. Add the morels and stock, cover and cook over moderately high heat until softened, 5 minutes. Add the asparagus, cover and cook until crisp-tender, about 2 minutes. Season with salt and pepper and cook uncovered until the broth is nearly absorbed, 1 minute longer.
  2. In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the frisée, butter lettuce and chervil and toss to coat. Arrange the morels and asparagus on plates and mound the salad alongside. Drizzle with argan oil, if using, and serve.

Notes

Argan oil, which has an intense, nutty flavor, is available at zamourispices.com.

Suggested Pairing

Minerally German Riesling works well with both the earthy mushrooms and the green flavors of the asparagus.

Photo © Lisa Linder Published May 2012

Related Video

More Videos
How to Make Creamy Riced Potatoes
You May Also Like




501196 2013-12-06 spring|dinner-party|easter|mothers-day|salads|8|fast|healthy|lunch may-2012,argan oil,frisee salad,spring salad,spring produce,morel mushrooms,siegfried danler recipes,morel-and-asparagus-salad-with-frisee-and-butter-lettuce 501196
Close