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ASPARAGUS SALAD, MEYER LEMON DRESSING & EGG SALAD CROSTINI

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ASPARAGUS SALAD, MEYER LEMON DRESSING & EGG SALAD CROSTINI

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Ingredients

Asparagus
10 spears medium size asparagus medium size, blanched
1 ounce shaved asparagus
½ ounce pickled shallots
1 piece crostini brushed with butter and toasted
¼ cup egg salad
chives
Meyer Lemon Dressing
3 Meyer lemons juice only
3 Meyer lemons zest only
1 large shallot finely diced
honey to taste
2 cups canola oil
2 tablespoons Dijon Mustard
Egg Salad
5 Eggs hard boiled
1 tablespoon Dijon Mustard
1 tablespoon whole grain mustard
½ cup crème fraiche
1 cup mayonnaise
Features:
    • Medium

    Ingredients

    • Asparagus

    • Meyer Lemon Dressing

    • Egg Salad

    Directions

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    Asparagus

    1. Place toasted crostini in the centre of a serving dish.
    2. Top with egg salad, toss asparagus with meyer lemon dressing.
    3. Arrange the asparagus on the crostini making sure the root end is lined up.
    4. Toss shaved asparagus with vinaigrette.
    5. Top asparagus spears with shaved asparagus, pickled shallots and chives.
    6. Drizzle more dressing around the plate.

    Meyer Lemon Dressing

    1. Place all ingredients in a quart container, shake to emulsify.

    Egg Salad

    1. Smash eggs.
    2. Fold in remaining ingredients.
    3. Season.

    Marcus Samuelsson

    As the youngest person to ever receive a three-star review from The New York Times, chef Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. He was crowned champion of television shows Top Chef Masters and Chopped All Stars, serves as a mentor on ABC’s The Taste and stars in FYI’s The Feed. Marcus is co-producer of Harlem EatUp!, a food and culture festival which debuted in Harlem in May 2015. He is the author of The New York Times bestselling memoir Yes, Chef, which was recently adapted into the young adult memoir Make It Messy, which encourages young people to embrace their mistakes and follow their dreams. He is also the author of several cookbooks including his newest, Marcus Off Duty: The Recipes I Cook At Home (October 2014). In spring 2015, Samuelsson opened his second Harlem restaurant, Streetbird Rotisserie, a kitchenette. In fall 2015, Samuelsson was named Co-Chairman of the Board of Directors for Careers through Culinary Arts Program (C-CAP), a nonprofit organization that works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. In 2015, Samuelsson also opened his latest restaurant called Marcus’, in the Hamilton Princess Hotel in Bermuda, and also announced his upcoming restaurant at the MGM National Harbor casino called Marcus, to open in 2016.

    Portrait by: Monika Sziladi

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