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Asparagus salad with Tomme de Savoie and apple
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Cheese :
Tomme de SavoieDish type :
MainSeason :
Spring, Summer, Autumn, Winter
Ingredients - for 4 persons
- 200g Tomme de Savoie cheese
- 1 bunch of asparagus (250g)
- 2 pink grapefruits
- Radiccio lettuce (curly endive)
- 1 handful baby spinach
- 10 crushed almonds
- Olive oil (or choose almond oil for a more distinctive taste)
- Sea salt and pepper
- Flat-leaf parsley and chives
Preparation
- Preparation of the vinaigrette: Using a knife, peel the grapefruit to remove the skin, and cut out the segments to only keep the flesh and its juice.
- Keep aside the equivalent of one grapefruit that will be added to the salad, and pour the rest of the fruit into a container. Add 6 tbsp. olive or almond oil and place in the blender.
- Preparation of the salad: Peel the asparagus by removing the ends and the tips at the end of the stalk after having washed them.
- Next, cut them lengthwise to get 3 to 4 slices, and then place them in a saucepan of boiling salted water for 2 to 3 minutes.
- Cut small sticks of Granny Smith apples. Remove the stalks from the baby spinach, cut a few radiccio leaves and some cubes of Tomme de Savoie.
- Mix together all of the ingredients, check the seasoning to taste, dress the salad and pour the vinaigrette over it.
