I have to be honest. I don’t love salads. When it comes to eating them, I’m very persnickety. I’m not embarrassed to admit it, even though I should be. I guess. I have all sorts of rules and regulations when it comes to the green stuff. It has to be ice-cold. The lettuce can’t have any brown spots. Those tomatoes better be plump. It goes on and on.
Salads to me have always seemed like a chore. A chore only rewarded by your doctor, and who really wants to hang out with that guy? I know, I know. I have issues, but they’re fun in my head. Anyway. Rather than be completely irresponsible, I’ve opted to make salads a tad more appealing. Staying away from the traditional lettuce, tomato, cucumber and replacing those with veggies I like.
And so, here we are. A tomato, ASPARAGUS (cuz I love me some spears) and, yes, a bit of lettuce salad. The second most crucial bit on salads I like, is the dressing. Let’s face it, that ‘s the real reason I eat the darn things 🙂 For this one, I got a bit inspired by some overly ripen tomatoes and used them as the base for the dressing. You know what? This salad was much yum! Yep. Uh huh. It was mighty good! Check, check it out.
Tomato & Asparagus Salad with Tomato Vinaigrette
For the vinaigrette:
Ripe tomatoes, seeded
Salt & pepper
Extra virgin olive oil
Heat about 1 tbsp of olive oil in a small saucepan, add the tomatoes and cook for a couple of minutes until they begin to soften. Add 2 tsp of balsamic vinegar, salt & pepper, about 1 tsp of sugar and about 1/2 cp of water. Allow it to simmer until the tomatoes break down completely, about 10-15 minutes. Allow it to cool.
Place the tomato puree in the blender and puree. Add a bit more balsamic and about 1/4 cp of olive oil. Check the seasoning again and put in the fridge to cool.
For the salad:
Firm tomato, cubed
*To blanch the asparagus, trim the ends and cut the spears in half or thirds, depending on the size. Bring a pot of lightly salted water to a boil and dump the asparagus in for a couple of minutes. Just long enough for the green to become very vibrant. Remove the asparagus and dunk them in a bowl of ice water for a couple of minutes.
Drain the asparagus and pat dry them, placing them in a salad bowl. Add the tomatoes and lettuce. Drizzle the tomato dressing over the top.