Asparagus, Shallot, and Beef Fry Salad

 
  • Cooking and Prep: 20 m
  • Serves: 6
  • No Allergens

Ingredients (9)

Salad

Dressing

Start Cooking

Prepare the Asparagus, Shallot, and Beef Fry Salad

  1. Prepare the dressing. In a bowl, whisk together olive oil, lemon juice, salt, and pepper. Add a little more lemon juice if you like your dressing lemony. Set aside.

  2. Bring a pot of salted water to a boil. Add asparagus and blanch for four minutes. Meanwhile, prepare an ice bath (a bowl with ice and cold water). Drain asparagus and add to ice bath for two minutes.

  3. In a small saucepan over medium heat, heat oil. Add shallots and cook, stirring occasionally, until shallots are golden brown and crisp, 10 to 12 minutes. Transfer shallots to a paper towel-lined plate.

  4. Toss dressing with asparagus and peas to coat, and season with salt and pepper to taste. Transfer to a serving platter and top with fried shallots and beef fry.

Credits

Photography by Dan Engongoro



 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP