Asparagus and endive salad - gh_9407

4 servings

Ingredients

Quantity Ingredient
1 pounds Asparagus
2 larges Heads Belgian endive
½ pounds Mozzarella, Fontina, or Jarlsberg cheese
8 Dried-tomato halves oil packed
4 mediums Ripe peaches
¼ pounds Thinly sliced prosciutto
2 tablespoons Olive oil
2 tablespoons Red wine vinegar
¼ teaspoon Salt
½ teaspoon Coarsely ground black pepper
2 bunches Arugula
2 tablespoons Drained capers
½ (8oz) loaf Italian bread thinly sliced and toasted

Directions

ABOUT 45 MINUTES BEFFORE SERVING: 1. Discard tough ends from asparagus; trim scales if stalks are gritty. Slice asparagus diagonally into 2" pieces.

2. In 3-quart saucepan over high heat, in 1 inch boiling water, heat asparagus to boiling. Reduce heat to low; cover and simmer 3 minutes or until asparagus is tender-crisp; drain. Rinse asparagus with running cold water to stop the cooking; drain.

3. Cut each endive lengthwise in half. Place halves cut-side down; thinly slice lengthwise. Slice cheese. Thinly slice dried-tomato halves. Cut each peach in half, remove pits. Arrange some prosciutto in center of each peach half.

4. In lg bowl, with fork or wire whisk, mix olive oil, vinegar, salt, and pepper. Add arugula, capers, endive, asparagus, dried tomatoes and cheese; toss gently to mix. 5. Divide salad mixture among 4 dinner plates. Place 2 peach halves with prosciutto on each plate. Serve salad with thinly sliced, toasted Italian bread.

Each serving: About 470 calories, 25 g fat, 61 mg cholesterol, 1480 mg sodium.

Good Housekeeping/July'94/scanned & fixed by DP & GG

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