Ingredients
Vinaigrette:
- 3/4 cups extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon Mustard
- Salt, pepper, to taste
Salad:
- 12 asparagus tips
- 1 cup julienned celery root
- 1 head Boston lettuce leaves, washed, drained and dried
- 1 jar artichoke hearts, quartered
- 4 tablespoons minced fines herbs (parsley, chives, chevril, thyme)
Description
Food Network Invites You To Try This Composed Salad Paloise Recipe.
Food Network
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter