SPRING VEGETABLE AND ISRAELI COUSCOUS SALAD

SPRING VEGETABLE AND ISRAELI COUSCOUS SALAD image

Yield 10 people

Number Of Ingredients 13

12 oz (bit more than 2 cups) Israeli Couscous
32 oz chicken stock
2 bunches asparagus
4 handfuls fiddlehead ferns
12 oz mixed wild mushrooms
3 tbsp olive oil
1 tsp sherry vinegar
Vinaigrette:
1/4 cup walnut oil
1/4 cup olive oil
3 tbsp sherry vinegar
1 clove garlic, minced
salt & pepper to taste

Steps:

Vinaigrette: Heat minced garlic until soft and golden in olive oil on very low heat, allow to cool. In food processor, mix olive oil/garlic mixture with rest of ingredients. Salad: Toast couscous over medium heat in dry heavy bottomed skillet, stirring constantly, until golden brown. Bring chicken stock and 1 cup water to boil. Cook until soft but still firm (7-8 minutes). Rinse in very cold water and drain well. Preheat oven to 450. Trim woody part of stem from asparagus. Coat with olive oil and salt and pepper and roast for 4-5 minutes, turning once, until roasted but not soggy. Allow to cool on rack. Bring pot of water to boil, add tbsp salt. Add fiddlehead ferns and cook for 5 to 7 minutes until bright green and tender crisp. Add 2 tbsp olive oil and 1 tsp sherry vinegar to pan, head on medium. Saute mushrooms until cooked but not soggy. Let cool (drain off any liquid). Combine everything, keeping back 1/3 of dressing. let sit for at least 1 hour. Before serving, add dressing and salt and pepper to taste.