Ingredients
- 8 quail eggs
- 1 lb green asparagus (preferably thin), trimmed
- Kosher salt to taste
- 2 tablespoons white-wine vinegar (preferably tarragon)
- 2 teaspoons whole-grain mustard
- 1 teaspoon Dijon mustard
- 1/3 cup safflower or grapeseed oil
- 1 small shallot, thinly sliced into rings
- 3 teaspoons coarsely chopped fresh tarragon
- 1 cup pale green celery leaves (from center of bunch)
Description
A Simple Green Salad, Yes. But Ordinary? Not A Chance.
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