Serve this bright, pretty, crunchy salad as a first course or side dish.
The salad components can be prepped and refrigerated several hours in advance. Dress the salad just before serving.
From Nick Palermo, executive chef at the Old Angler’s Inn in Potomac.
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Ingredients
measuring cupServings: 4-5
Directions
Step 1
Fill a mixing bowl with ice water.
Step 2
Bring a pot of water to a boil over high heat. Add a generous pinch of salt, then the asparagus. Blanch for no more than 2 minutes, then drain and transfer to the ice-water bath to stop the cooking. Cool, then drain and dry thoroughly. The asparagus should be tender but not mushy or crunchy. Cut each asparagus spear crosswise in half; cut only the trimmed-end halves crosswise into 1/2-inch pieces.
Step 3
Combine the 1/2-inch asparagus pieces, avocados, hearts of palm and celery in a mixing bowl. Drizzle the oil and lemon juice over the mixture, then season lightly with salt and pepper. Toss gently to incorporate.
Step 4
Arrange 3 or 4 asparagus-spear halves at the center of each plate. Divide the dressed salad mixture on top.
Step 5
NOTE: If you use fresh hearts of palm, chef Palermo recommends blanching the cut pieces in salted, acidulated water for a minute or two, then draining and drying them thoroughly before using.
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Nutritional Facts
Per serving (based on 5)
Calories
200
Fat
16 g
Saturated Fat
3 g
Carbohydrates
12 g
Sodium
240 mg
Protein
4 g
Fiber
8 g
Sugar
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Nick Palermo, executive chef at the Old Angler’s Inn in Potomac.
Tested by Bonnie S. Benwick.
Published January 14, 2014
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