Thursday, March 14, 2013

julia child's soufflé au fromage: local dairy & spring asparagus salad

Spring Asparagus Salad
with Creamy Raw Milk & Goat Cheese Dressing

serves 2

For the Salad:

2 cups green, leafy lettuce (washed, dried, and chopped)
8-10 stalks asparagus, lightly steamed (about 5 minutes)
3 radishes, sliced thin
2 spring onions, sliced thin

For the Goat Cheese Chive Dressing:

1 egg yolk
1/8 cup goat cheese
splash of raw milk (or regular)
1 tsp chopped chives
salt and pepper to taste

Mix egg yolk and goat cheese with a fork in a small bowl until creamy but pieces of cheese remain visible. Add a splash of raw milk and stir to reach desired consistency. Mix in chives and salt & pepper to taste.

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