|
|
|
|
|
Herald the beginning of springtime
with this amusing combination of flavors. Looks and tastes great
alongside a grilled rib-eye.
|
Ingredients:
1 medium Andy Boy fennel bulb,
cleaned and cut into thin strips, reserving feathery leaves
5 C torn Andy Boy romaine hearts
1 1/3 C fresh asparagus, cut into 1 inch pieces
1 C sliced mushrooms
Dressing
1 T powdered fruit pectin
3/4 t snipped fresh herbs or 1/4 tsp oregano, basil, thyme or savory
1/2 t sugar
1/4 t dry mustard
1/4 t ground black pepper
1/4 C water
1 T vinegar
1 small garlic clove
|
Directions:
| 1. |
Lightly steam fennel and asparagus
until just tender. |
| 2. |
Combine fennel strips, reserved fennel
leaves, lettuce, asparagus and mushrooms in a large bowl. Chill. |
| 3. |
Stir together fruit pectin; herbs sugar,
dry mustard, and pepper. Add water, vinegar and garlic. Beat
till mixed. Cover and store refrigerated at least 1 hour or
up to 3 days. |
| 4. |
Drizzle dressing over salad mixture; toss
to coat. |
| |
Serves 6 |
|
 |
|
