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How To make Asparagus with Hazelnuts & Tarragon Vinaigrette
1 lb Fresh asparagus, trimmed
1/4 c Minced shallots
3 tb Tarragon-white wine vinegar
4 ts Chopped fresh tarragon OR
1 1/4 ts Dried tarragon
1 ts Dijon mustard
7 tb Hazelnut oil, walnut oil
-or olive oil 4 c Baby lettuces or inner
-leaves of curly endive 1/4 c Hazelnuts, toasted, husked,
-coarsely chopped Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts. From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl
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Asparagus Soup With Ricotta Crostini | Melissa Clark Recipes | The New York Times
Melissa Clark makes a light asparagus soup topped with tender asparagus tips, accompanied by toasted bread coated with creamy ricotta for dipping.
Produced by: Jenny Woodward
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Asparagus Soup With Ricotta Crostini | Melissa Clark Recipes | The New York Times
Cooking Lesson #60 - Caroline from Inherited Salt here!
Wednesday, May 27, 2020
We’re making my newest recipe: Jammy Egg and Asparagus Salad! With a generous serving of my Creamy Lemon Tarragon Dressing!
Here are links to both recipes:
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Jamie Oliver's principles for superb salads
Principles of superb salads. Video taken from Jamie's app jamieshomecookingskills.com
Chicken and radish salad with a green hazelnut dressing recipe
This recipe is for a chicken and radish salad with a green hazelnut dressing. The chicken can be cooked fresh or used as leftovers, and the vegetables can be adapted to include broad beans, courgettes, or broccolini. The dressing can be made up to 12 hours ahead. To make the salad, remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Cook the asparagus, if using, and cut into chunks. Toss the lettuce, asparagus, chicken, and radishes together and store in the fridge. To make the dressing, blend hazelnuts, lemon juice, olive oil, parmesan, tarragon, and parsley. Adjust the seasoning and store in the fridge. To serve, pour the dressing over the salad. As a bonus recipe, the chicken skin can be made into crisps by baking them until golden and crisp, draining off excess fat, and cooling on kitchen paper. The crisps can then be crumbled over the salad as crunchy croutons.
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Making Irish Pub Salad | Amy Roloff's Little Kitchen
I’ve been to Ireland and visited Belfast at the time. I hope to go back one day. I often want to make something that is somewhat a traditional recipe and I found this one. It was so easy to make, tasty and full of flavor. The main ingredient in this recipe is to add some pickled vegetables. If you have some of your wonderful vegetables from your garden and like to pickle vegetables then this is perfect. Otherwise, your local grocery store has some good options. There are a variety of other ingredients you can also add to this salad. Serve with some good bread or try some good Irish bread.
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Super Healthy Quick Salad with Avocado Belgian Endive - Vegan Recipe - Heghineh Cooking Show
Super Healthy Quick Salad with Avocado Belgian Endive - Vegan Recipe - Heghineh Cooking Show
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