Ingredients
- 3/4 cups extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon Mustard
- Salt
- pepper
- to taste
- 12 asparagus tips
- 1 cup julienned celery root
- 1 head Boston lettuce leaves
- washed
- drained and dried
- 1 jar artichoke hearts
- quartered
- 4 tablespoons minced fines herbs (parsley
- chives
- chevril
- thyme)
Instructions
- Make the vinaigrette by whisking together ingredients.
- Set aside.
- Drizzle the asparagus and celery root with the vinaigrette, just before serving.
- Place the lettuce leaves around the edges of the salad platter.
- Arrange artichokes, asparagus and celery root over lettuce.
- Dribble vinaigrette over all and sprinkle with herbs.
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