Why This Works: Goodies among the greens. Nothing outrageous or exotic, no mysterious superfoods or anything like that – just tasty bites of tender asparagus, pan-seared peppers and tangy goat cheese.
|Printable Recipe- Asparagus, Red Pepper and Spinach Salad with Goat Cheese|
|File Size:||555 kb|
Recipe source: Best American Side Dishes from the Editors of Cook’s Illustrated (cookbook)
Serves 4 to 6
- 6 tablespoons extra-virgin olive oil, divided
- 1 small red bell pepper, cored, seeded, and cut into ¼-inch strips
- 1 pound asparagus, tough ends snapped off and cut on the diagonal into 1-inch pieces
- Salt and pepper
- 1 medium shallot, thinly sliced
- 1 tablespoon plus 2 teaspoon sherry vinegar
- 1 teaspoon minced garlic
- 6 ounces baby spinach
- 4 ounces goat cheese, cut into small chunks
- Heat 2 tablespoons of the oil in a skillet over high heat until it begins to smoke. Add the red pepper and cook until lightly browned, about 2 minutes, stirring only once, after 1 minute.
- Add the asparagus, ¼ teaspoon salt, and 1/8 teaspoon pepper and cook until the asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute.
- Stir in the shallot and cook until softened about 1 minute, stirring occasionally.
- Transfer the vegetables to a large plate and cool for 5 minutes.
- Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, garlic, ¼ teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined. (OR shake them all together in a jar with a lid.)
- In a large bowl, toss the spinach with 2 tablespoons of the dressing and divided among individual plates.
- Toss the asparagus mixture with the remaining dressing and place a portion over the spinach.
- Divide the goat cheese among the salads and serve immediately.