Springtime Layered Egg and Asparagus Salad

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Description[edit]

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Ingredients[edit]

Procedures[edit]

1. To make Croutons: Warm olive oil in nonstick skillet over medium-high heat. Add bread cubes, and toast them, tossing often, until crisp and nicely browned, about 6 minutes. Set aside to cool.


2. To make Dressing: Place Mayonnaise, lemon juice, olive oil, dill, truffle oil if using, salt and pepper into blender or food processor, and process until dill is finely chopped. Set aside.


3. To prepare Salad: Steam or blanch asparagus until tender, 30 seconds to 2 minutes, depending on thickness. Drain, and refresh under cold water. Set aside. Layer salad ingredients in 2-quart glass bowl. Start with 1 cup tomatoes, then in order add eggs, capers, scallions and cubed Cheese. Top with remaining tomatoes and

asparagus.


4. To serve, drizzle with dressing, and sprinkle top with croutons.

Other Links[edit]

See also[edit]