Poached Rhubarb And Asparagus Salad

Ingredients

• Salt
• ¾ cup sugar
• 3 cups Moscato or other sweet white dessert wine
• ¼ cup juiced rhubarb or grenadine (for color)
• 2 ½ tablespoons whole black peppercorns, lightly crushed
• 4 stalks rhubarb, washed, peeled (if stringy) and cut into 4-inch pieces
• 12 stalks asparagus, medium thickness
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• ½ cup plus 1 tablespoon extra virgin olive oil
• ½ pound mixed salad greens
• ½ cup mixed fresh herbs (dill, parsley, chives, tarragon)
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    583 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 57 grams carbohydrates; 4 grams dietary fiber; 45 grams sugars; 3 grams protein; 73 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place a large saucepan of heavily salted water over high heat. In another large saucepan, combine sugar with 3/4 cup water. Place over medium-low heat, and stir until sugar is dissolved. Add wine, rhubarb juice or grenadine, and peppercorns.
2. Bring to a simmer, and add rhubarb. Simmer until rhubarb is cooked through but not soft, about 5 minutes. Drain, rinse to remove peppercorns, and drain again.
3. Fill a bowl with ice water. Place asparagus in boiling salted water, and blanch until bright green and barely tender, 1 to 2 minutes. Immediately transfer asparagus to ice water. When asparagus is chilled, drain well, and refrigerate.
4. In a small bowl, whisk together lemon juice and mustard. Whisk in olive oil to make a smooth vinaigrette.
5. Place salad greens and herb mixture in a large serving bowl. Season to taste with salt and pepper. Slice rhubarb vertically into long, thin strips, and set aside. Slice each asparagus stalk into 3-inch pieces, and set aside. To serve, arrange alternating pieces of asparagus and rhubarb to make a rectangle on each of four plates. Place mound of greens near rectangle, and drizzle a small amount of vinaigrette over asparagus and rhubarb.

25 minutes