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Lucy Lean

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in Lean Luxury· Lean Luxury Recipe· Must read· RECIPES· salad/vinaigrette

On Wednesdays Our Salad Wears Pink

Arugula and Asparagus SaladOn Wednesday’s our salad wears pink. This pretty in pink salad combines the pepperiness of wild arugula with the spiciness for a sriracha yogurt dressing and the pop of color from pomegranates.  Add some cooling cucumber and a little fresh mint for a salad that’s a striking as it is delicious and nutritious.

When in Malibu I to use a large oval Marina platter that I found at the Malibu Beach House shop at Trancas Market – full of treasures that make it a dangerous to shop there too often.  It’s where I found my little tree that is so gorgeous I’m keeping it up all round – at the moment it’s still adorned with hearts from Valentine’s Day – only LOVE – but I will soon swop them out for spring flowers and birds.Valentine's Love Tree in Malibu

For the Salad

wild arugula
asparagus
baby Persian cucumber
pomegranate kernels
fresh mint leaves
1 cup plain Greek yogurt
juice of half a lemon
Sriracha
Champagne vinegar
olive oil
Dijon mustard with blackcurrant

To Compose the Arugula and Asparagus Salad

Arrange the wild arugula on a large platter.

Place the asparagus in a large pan,I’m loving my new oversized pan from Kitchenaid, cover asparagus with water and bring to the boil.  Cook for 5 minutes. Remove from heat and blanche the asparagus in iced water.  Dry and arrange on top of the arugula. Arrange pomegranate seeds and cucumber slices on top.

Arugula and Asparagus Salad

In a small bowl mix together plain yogurt with the juice of half a lemon and a generous squirt of siriacha. Using a teaspoon place over the top of the salad.

For the salad dressing mix 2 tablespoons olive oil with 1 tablespoon champagne vinegar and 2 teaspoons of pink blackcurrant dijon mustard.  Drizzle over the salad. Top with mint leaves and serve immediately.

Arugula and Asparagus Salad


Filed Under: Lean Luxury, Lean Luxury Recipe, Must read, RECIPES, salad/vinaigrette

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