Tarragon lends this elegant salad a subtle licorice flavour and is a stellar match for spring-fresh asparagus and Parmesan-crusted croutons. Toss the salad with the dressing at the very last minute to keep the greens from wilting.
- Prep time 25 minutes
- Total time 1 hour
- Portion size 16 servings
Ingredients
Lemon-Tarragon Dressing:
Parmesan Croutons:
Salad:
Method
Lemon-Tarragon Dressing: In small bowl, whisk together lemon juice, mustard, honey, garlic, salt and pepper. Gradually whisk in oil. (Make-ahead: Refrigerate in airtight container for up to 3 days. Let stand at room temperature for 20 minutes, and whisk, before serving.) Stir in tarragon just before using.Parmesan Croutons: On parchment paper–lined rimmed baking sheet, toss baguette with oil. Gather together in single layer; sprinkle with Parmesan. Bake in 400?F (200?C) oven until golden, about 12 minutes. Let cool to room temperature; break apart. (Make-ahead: Store in airtight container for up to 24 hours.)
Salad: While croutons are cooling, in large bowl, toss together asparagus, oil, salt and pepper. Spread on 2 rimmed baking sheets. Roast in top and bottom thirds of 425?F (220?C) oven, switching and rotating sheets halfway through, until tender, about 15 minutes. Let cool to room temperature. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Let stand at room temperature for 20 minutes before continuing with recipe.)
Assembly: In large bowl, combine asparagus, tomatoes, arugula, spinach and croutons; add dressing and toss to coat. Serve immediately.
Photography props: cynthiafindlay.com (silverware); elte.com (table); thebay.com (bowls)
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 194 mg
- Sugars 4 g
- Protein 4 g
- Calories 116.0
- Total fat 8 g
- Potassium 309 mg
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
%RDI
- Iron 10.0
- Folate 58.0
- Calcium 7.0
- Vitamin A 19.0
- Vitamin C 22.0
