French Country Salad w/Asparagus
This recipe was made as an attempt to recreate a similar salad from The Cheesecake Factory. As a vegetarian, I oddly don't like to get salads at restaurants. They usually aren't filling enough to be a meal or come on top of the dreaded iceberg lettuce and lack any flavor. This salad is an exception to my rule.
- 8 cups sweet baby greens
- 3/4 lb asparagus
- 2 large beets
- 4 oz chevre
- 1 cup candied walnuts
- balsamic vinaigrette
Preheat oven to 400 degrees. Wash, peel, then chop beets to desired size. Wrap in foil and roast for 30 minutes. Beets should be tender and juices should be leaking out. Allow to fully cool before placing on salad.
You may be wondering, where can I acquire exactly 3/4 lb of asparagus. You're in luck! Ours comes in bundles exactly that weight and is available at a market near you this week! Meanwhile, chop asparagus to desired size. Wrap in foil with small amount of evoo, salt, and ground black pepper. Roast for approximately 30 minutes, until tender. Allow to fully cool before placing on salad.
If you'd like to candy walnuts on your own, this is how I do it. In a skillet over medium heat add one cup whole walnuts and 1/2 cup white sugar. Stir constantly until sugar has liquefied and walnuts are evenly coated. On a wax paper cover surface, quickly dump walnuts and use two forks to separate. Sprinkle with sea salt(this step is everything). Allow to set and fully cool before placing on salad.
In a medium bowl, make a bed of greens and distribute over ingredients on top. This is the salad dressing recipe I use:
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 Tbs brown sugar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup evoo
I whisk together all the ingredients and drizzle over salad. To take is to the next level, use a flavor balsamic vinegar, such as raspberry or these which are divine!