Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

This salad contains two of my favorite ingredients—white asparagus and wild mushrooms. If the wild mushrooms happen to be chanterelles, even better. Honestly, there are few things that are more mouth-watering than the aroma of sizzling butter in a pan with sliced mushrooms cooking in it. Sometimes I’ll cook a few mushrooms to add to a green salad or on some toast with a piece of goat cheese. I love their earthy flavors. White asparagus have an herbaceous quality to them. They balance the rustic qualities of the mushrooms in this salad. It’s a dish I look forward to every spring as we emerge from winter.

Serves 8 people

2 lbs. white asparagus  — carefully peeled, tips cut off, and stems cut on a bias in 1-inch pieces
2 shallots — peeled and finely sliced
1 ½ lbs. assorted wild mushrooms — cleaned and sliced
1 tablespoon butter
1 teaspoon mustard
3 tablespoons olive oil
1 tablespoon vinegar
1 bunch chives — finely chopped
Salt and pepper

  1. Place the asparagus in a steamer or in a large pan of lightly salted boiling water and cook for 6-7 minutes until just al dente. Remove from the steamer (or pan), drain and set aside.
  2. While the asparagus are cooking, pour a little olive oil into a large skillet placed over medium-high heat. Add the shallots and cook until just golden, about 3 minutes. Add a tablespoon of butter and then the sliced mushrooms. Cook until golden brown. You may have to cook the mushroom in batches, adding a little butter with each batch.
  3. Combine the mustard, olive oil and vinegar in a large salad bowl and whisk until you have an emulsion. Add in a pinch of salt and some black pepper. Place serving utensils over the vinaigrette and then add the cooked asparagus, mushrooms and chives to the bowl, on top of the utensils. When you are ready to serve, toss the salad carefully and divide among 8 plates.
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