Asparagus and endive salad - gh_9407
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus |
| 2 | larges | Heads Belgian endive |
| ½ | pounds | Mozzarella, Fontina, or Jarlsberg cheese |
| 8 | Dried-tomato halves oil packed | |
| 4 | mediums | Ripe peaches |
| ¼ | pounds | Thinly sliced prosciutto |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Coarsely ground black pepper |
| 2 | bunches | Arugula |
| 2 | tablespoons | Drained capers |
| ½ | (8oz) loaf Italian bread thinly sliced and toasted | |
Directions
ABOUT 45 MINUTES BEFFORE SERVING: 1. Discard tough ends from asparagus; trim scales if stalks are gritty. Slice asparagus diagonally into 2" pieces.
2. In 3-quart saucepan over high heat, in 1 inch boiling water, heat asparagus to boiling. Reduce heat to low; cover and simmer 3 minutes or until asparagus is tender-crisp; drain. Rinse asparagus with running cold water to stop the cooking; drain.
3. Cut each endive lengthwise in half. Place halves cut-side down; thinly slice lengthwise. Slice cheese. Thinly slice dried-tomato halves. Cut each peach in half, remove pits. Arrange some prosciutto in center of each peach half.
4. In lg bowl, with fork or wire whisk, mix olive oil, vinegar, salt, and pepper. Add arugula, capers, endive, asparagus, dried tomatoes and cheese; toss gently to mix. 5. Divide salad mixture among 4 dinner plates. Place 2 peach halves with prosciutto on each plate. Serve salad with thinly sliced, toasted Italian bread.
Each serving: About 470 calories, 25 g fat, 61 mg cholesterol, 1480 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG