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Recipe: Italian Asparagus and Mushroom Salad

  • August 9, 2018
  • 2 minute read
  • divine.ca
Italian Asparagus and Mushroom Salad with Greek Yogurt
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Did you know that you can actually cook with yogurt? We attended a very special event last week where some of the best chefs in Montreal had to create a dish with Oikos Greek Yogurt! The results were delicious, and we are sharing this recipe with you so that you can try it at home!

Makes: 4 servings

Preparation time: 15 minutes

Ingredients

  • 125g Italian mushrooms marinated in olive oil
  • 1 bunch fresh Québec asparagus
  • 75g grilled, marinated artichokes
  • 90g of sundried tomatoes
  • 125g 2% Greek Yogurt
  • 2 endives
  • 150g baby spinach leaves
  • 3 carrots
  • Fleur de sel
  • Freshly ground black pepper
  • 10ml extra virgin olive oil
  • 75g 35% cooking cream
  • Sunflower seeds for decoration

Instructions

  • Wash asparagus and remove white part
  • Bring a large pot of generously salted water to a boil. Cook asparagus for 7 minutes or until just crisp. Place immediately in iced water to cool
  • Cut asparagus into spears and place in the refrigerator
  • Quarter marinated mushrooms
  • Cut grilled, marinated artichokes into six equal parts
  • Trim bottom end of endive and remove outer leaves, leaving the yellow, crisp centre leaves
  • Wash and sort through baby spinach leaves, then dry on paper towels
  • Peel and grate carrots
  • Stir previously chopped sundried tomato into cooking cream and let sit for at least two hours
  • Remove sundried tomatoes leaving only the cream
  • (Set tomatoes aside to decorate the salad)
  • Add yogurt to flavoured cream and whisk (or blend) well to combine
  • Taste dressing and adjust seasoning if necessary

Assembling the Salad

  • Combine mushrooms and artichokes
  • In a bowl, combine baby spinach and endive leaves, grated carrots and asparagus spears.  Add a little olive oil, fleur de sel, freshly ground pepper and yogurt and cream dressing
  • Take a clean salad bowl and place all ingredients in
  • Sprinkle with the sundried tomatoes and sunflower seeds for texture
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Related Topics
  • asparagus
  • food
  • mushroom
  • Oikos Greek Yogurt
  • Recipe
  • Salad
  • Salad Recipes
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