Ingredients Jump to Instructions ↓

  1. 2 tablespoons apple cider vinegar

  2. 1/2 teaspoon Dijon mustard

  3. 1 teaspoon ground cumin

  4. 1 teaspoon sugar Kosher salt and freshly ground black pepper

  5. 1/4 cup extra-virgin olive oil

  6. 1 bunch asparagus, ends trimmed

  7. 1 cup fresh flat-leaf parsley, chopped

  8. 1 (12-ounce) can artichoke hearts in water, drained and halved

  9. 1 tomato, cored and chopped

  10. 1 bunch watercress, tough stems removed

Instructions Jump to Ingredients ↑

  1. To prepare the dressing : In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside. To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds. In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress . Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.


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