POACHED RHUBARB AND ASPARAGUS SALAD

Poached Rhubarb And Asparagus Salad image

Provided by David Karp

Categories weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Salt
3/4 cup sugar
3 cups Moscato or other sweet white dessert wine
1/4 cup juiced rhubarb or grenadine (for color)
2 1/2 tablespoons whole black peppercorns, lightly crushed
4 stalks rhubarb, washed, peeled (if stringy) and cut into 4-inch pieces
12 stalks asparagus, medium thickness
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra virgin olive oil
1/2 pound mixed salad greens
1/2 cup mixed fresh herbs (dill, parsley, chives, tarragon)
Freshly ground black pepper

Steps:

Place a large saucepan of heavily salted water over high heat. In another large saucepan, combine sugar with 3/4 cup water. Place over medium-low heat, and stir until sugar is dissolved. Add wine, rhubarb juice or grenadine, and peppercorns.
Bring to a simmer, and add rhubarb. Simmer until rhubarb is cooked through but not soft, about 5 minutes. Drain, rinse to remove peppercorns, and drain again.
Fill a bowl with ice water. Place asparagus in boiling salted water, and blanch until bright green and barely tender, 1 to 2 minutes. Immediately transfer asparagus to ice water. When asparagus is chilled, drain well, and refrigerate.
In a small bowl, whisk together lemon juice and mustard. Whisk in olive oil to make a smooth vinaigrette.
Place salad greens and herb mixture in a large serving bowl. Season to taste with salt and pepper. Slice rhubarb vertically into long, thin strips, and set aside. Slice each asparagus stalk into 3-inch pieces, and set aside. To serve, arrange alternating pieces of asparagus and rhubarb to make a rectangle on each of four plates. Place mound of greens near rectangle, and drizzle a small amount of vinaigrette over asparagus and rhubarb.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 26 grams, Carbohydrate 59 grams, Fat 31 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 780 milligrams, Sugar 46 grams, TransFat 0 grams