IL MITOs Spring Asparagus Salad with Chef Fekers Simple Dressing
Submitted By: Chef Michael Feker
Taste the benefit of this simple, healthy dish
Serves: 4
1/3 cup of lemon juice, fresh squeezed preferred
2/3 cup of extra virgin olive oil
2 hard boiled eggs, chopped
1 teaspoon of capers
1 oz of Italian parsley, chopped
1 clove of garlic, chopped
Zest of 2 lemons
1 pound of asparagus, trimmed and drizzled with extra virgin olive oil seasoned with salt and pepper to taste grilled for 2 minutes while hot and
1 pound of organic water cress washed and kept chilled
4 oz of organic mushrooms sliced
grated and or shaved Parmesan
Mix first six ingredients and divide in 1/3, set aside.
Mix dressing, 1/3 with the water cress, 1/3 with the asparagus and 1/3 with the mushrooms, season each batch with salt and pepper and garnish with Parmesan -- and let the ingredients do the talking
