Recipe courtesy of Juan Salinas, Executive Sous Chef.Although Juan’s recipe calls for several Spanish ingredients, feel free to substitute other varieties of the same thing. Piquillo peppers are sold, canned, at upscale grocery stores and Latin markets. Yield is 6 servings.
ingredients
Dressing
Salad
directions
Combine all the dressing ingredients, except for the parsley and salt, in a small non-reactive bowl with a spoon.
Cover and let rest in a cool area 2 hours.
After 2 hours add the parsley and adjust the salt.
In a large non-reactive mixing bowl, mix the baby spinach, Belgian endive, beet greens and mint chiffonade.
Add the blanched asparagus, piquillo peppers, tomato wedges and half the dressing.
Toss to coat.
Mix well and plate. Drizzle each plate with some of the remaining dressing.