What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Spring Salad with Asparagus, Lamb’s Lettuce and Bacon

Apr 18th, 2012 by Kat | 0

Ingredients (this is a salad, so no amounts listed — however you like it)
Lambs Lettuce (aka Corn Lettuce, Mâche, Feldsalat)
Asparagus, cut into 1 1/2 – 2 pieces on the bias
Green Peas, fresh or frozen (if frozen, thawed)
Scallions, finely diced
Cherry Tomatoes
4-6 bacon strips, cut into one inch pieces
toasted pine nuts (optional)

For the dressing
2 tablespoons bacon fat (reserved from bacon)
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon herbs de Provence

Directions
In a pot of boiling water, steam asparagus for 4-6 minutes until barely tender. Immediately lift into an ice bath to keep the asparagus pieces verdant.

In a small sauté pan, render the bacon until crispy, about 6-8 minutes. remove bacon to a paper towel to remove some of the excess grease and reserve the rendered bacon grease for the dressing.

To make the dressing, combine the salt, pepper, herbs and mustard in a small mixing bowl. Whisk in the lemon juice, olive oil and bacon grease. Adjust seasoning to taste. If it is too strong, add a touch of water.

In a large salad bowl, combine the lettuce, asparagus, green peas, cherry tomatoes, scallions and bacon bits. Just before serving, dress with the sauce (don’t do this too soon as the lamb’s lettuce wilts quickly. Sprinkle with pine nuts, if using.

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