Asparagus Hearts of Palm Salad

©2022

Authoradmin

The Boursin cheese, Texas Valley Lemons (or Meyer lemons) Banyul's Vinegar and the Maille Dijon are the secret combination to this great recipe.

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Yields1 Serving
 20 l large asparagus spears, cut about 3" from tip
 1 cup hearts of palm1/2
 4 large handfuls arugalawell chilled
 ¼ cup Boursin cheesecrumbled to taste
SIMPLE LEMON VINAIGRETTE
 2 large valley lemonsjuice and pulp from
 3 tsp cane sugar
 2 tsp kosher salt
 2 tsp black peppercourse ground
 ½ tsp garlic powderif time isn't a problem, use 2 cloves of smoked or roasted garlic; finely chopped, then mashed.
 1 ½ tbsp Maille Dijon Mustard
 ¼ cup Banyul's vinegar
 2 tsp water
 ¼ cup Bragg's extra virgin olive oil
1

Prepare a container big enough to hold 1 quart of cold water with a couple handfuls of ice.

2

Drain can or jar of hearts of palm well. Rinse with cold water and drain. Chill in fridge.

3

In a 3 quart pan, bring water to a hard boil. Add asparagus and boil for 2 minutes. Remove immediately and rinse under cold water. Then place in cold water bath until fully cooled well. Drain well, wrap in paper towel and chill in fridge well.

4

Prepare vinaigrette.
Combine lemon juice, pulp and sugar and whisk very well, add seasonings and whisk well again.
And Dijon, vinegar and water, whisk hard until thickened. Let stand 5 minutes. Re-whisk hard again.
While whisking hard, slowly drizzle olive oil until dressing thickens. Let stand 5 minutes and re-whisk well before dressing salad or using.

5

To assemble, place arugula, asparagus and hearts of palm in large bowl, dressing with vinaigrette. Plate and top with Boursin crumbles.

lemon vinaigrette
Category,

Ingredients

 20 l large asparagus spears, cut about 3" from tip
 1 cup hearts of palm1/2
 4 large handfuls arugalawell chilled
 ¼ cup Boursin cheesecrumbled to taste
SIMPLE LEMON VINAIGRETTE
 2 large valley lemonsjuice and pulp from
 3 tsp cane sugar
 2 tsp kosher salt
 2 tsp black peppercourse ground
 ½ tsp garlic powderif time isn't a problem, use 2 cloves of smoked or roasted garlic; finely chopped, then mashed.
 1 ½ tbsp Maille Dijon Mustard
 ¼ cup Banyul's vinegar
 2 tsp water
 ¼ cup Bragg's extra virgin olive oil

Directions

1

Prepare a container big enough to hold 1 quart of cold water with a couple handfuls of ice.

2

Drain can or jar of hearts of palm well. Rinse with cold water and drain. Chill in fridge.

3

In a 3 quart pan, bring water to a hard boil. Add asparagus and boil for 2 minutes. Remove immediately and rinse under cold water. Then place in cold water bath until fully cooled well. Drain well, wrap in paper towel and chill in fridge well.

4

Prepare vinaigrette.
Combine lemon juice, pulp and sugar and whisk very well, add seasonings and whisk well again.
And Dijon, vinegar and water, whisk hard until thickened. Let stand 5 minutes. Re-whisk hard again.
While whisking hard, slowly drizzle olive oil until dressing thickens. Let stand 5 minutes and re-whisk well before dressing salad or using.

5

To assemble, place arugula, asparagus and hearts of palm in large bowl, dressing with vinaigrette. Plate and top with Boursin crumbles.

Asparagus Hearts of Palm Salad
IngredientsDirections