Serves: 2
INGREDIENTS
- 1 endive
- 1 head Treviso™ radicchio
- 1/2 handful baby arugula
- 1/2 handful red leaf lettuce
- 1/2 handful green leaf lettuce
- 1/4 cup Meyer lemon juice
- 1/2 cup Fairway Extra Virgin Olive Oil
- Fairway kosher salt
- Fairway black peppercorns, ground
- 10 asparagus tips
DIRECTIONS
- Add water to a pot, and bring to a boil.
- While you wait for the pot to boil, separate all the leaves for the endive, radicchio, arugula, and the different kinds of lettuce, then wash and dry them well.
- Place the leaves in a salad bowl, and mix.
- Add the Meyer lemon juice, and toss the salad.
- Add the olive oil, and toss the salad again.
- Finish the salad with some salt and freshly ground pepper to taste, and mix well.
- Once the water comes to a boil, poach the asparagus tips for 4 to 5 minutes.
- Drain the asparagus, and add the asparagus tips to the top of each salad, and serve.
