February 24, 2014

Poached Asparagus And Shrimp Salad With Fresh Basil, Lemon, Artichokes, Haricots Vert And Cucumber Vinaigrette

Post by Chef Corbin

Ingredients

Cucumber Vinaigrette

1 English cucumber, peeled, seeded and diced fine
1 tsp. sherry vinegar
1 tsp. chopped fresh dill
½ tsp. Dijon mustard
salt and pepper to taste
1 garlic clove minced
1 tbsp. liquid honey

Method

Combine all ingredients into a blender and blend until smooth. Remove and serve.

13 thin slices of cucumber rounds
4 blanched Asparagus spears, cut into 1-inch pieces
10 halves – poached 21/25 shrimp
2 artichokes- quartered
5 leaves fresh basil, torn
1 tsp. lemon zest
6 blanched green beans
1-cup frisee
3 tbsp. cucumber vinaigrette
Garnish – Fresh carrot tops