©2010
AuthorDartagnan<h2>" part of the exclusive Seven Salads in Seven Days, this is quintessential classic spring salad"</h2>
Prepare an ice bath in a bowl big enough to hold asparagus and palm hearts.
In a 3 quart pan bring water to full boil, add asparagus and boil for 2 minutes. Drain and rinse under cold water, then place in ice bath. Add drained hearts of palm. Let cool 5 minutes. Drain well, place in refrigerator for 30 minutes.
Toss asparagus, palm hearts and arugula with lemon vinaigrette until well dressed.
Plate salad on chilled plate, top with Boursin. Serve cold.
Bring tri-tip to room temperature. season well with Sam's ChopHouse Seasoning on one side, salt, pepper and garlic on the other.
Sear on 600° grill for 2 minutes, rotate 90°. Sear another 2-3 minutes. Flip and sear the same, then move to off direct heat. Pull at 122° and tent with foil until 130°. Slice and serve warm.
Ingredients
Directions
Prepare an ice bath in a bowl big enough to hold asparagus and palm hearts.
In a 3 quart pan bring water to full boil, add asparagus and boil for 2 minutes. Drain and rinse under cold water, then place in ice bath. Add drained hearts of palm. Let cool 5 minutes. Drain well, place in refrigerator for 30 minutes.
Toss asparagus, palm hearts and arugula with lemon vinaigrette until well dressed.
Plate salad on chilled plate, top with Boursin. Serve cold.
Bring tri-tip to room temperature. season well with Sam's ChopHouse Seasoning on one side, salt, pepper and garlic on the other.
Sear on 600° grill for 2 minutes, rotate 90°. Sear another 2-3 minutes. Flip and sear the same, then move to off direct heat. Pull at 122° and tent with foil until 130°. Slice and serve warm.