At his brand-new Honolulu restaurant, Chef Mavro, George Mavrothalassitis prepares this extraordinarily simple salad with smoked duck, which you can use here instead of the chicken.
More Terrific Salads
1 pound medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon five-spice powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups (packed) mixed baby greens, such as frisée and lolla rosa
4 plum tomatoes, quartered, or 8 cherry tomatoes, halved
How to Make It
In a medium saucepan of boiling salted water, cook the asparagus until just tender, about 4 minutes. Drain, refresh under cold water and pat dry with paper towels. Cut the asparagus into 2-inch pieces.
In a small bowl, combine the olive oil, vinegar, shallots, mustard, five-spice powder, salt and pepper. In a large bowl, toss the mixed greens, sliced chicken, tomatoes and asparagus. Add the dressing, toss well and serve.
A round, fruity California Chardonnay will complement the smoky chicken.
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