TLC Cooking "Emeril's Warm Mushroom And Asparagus Salad With Rice Wine Vinaigrette"

Emeril's Warm Mushroom And Asparagus Salad With Rice Wine Vinaigrette

YIELD 4 Servings

INGREDIENTS

4 tablespoons	grape seed oil
3 cups	sliced mushrooms (such as a combination of shiitakes and criminis)
1 bunch	asparagus, trimmed and sliced on the bias
1 tablespoon	honey
2 tablespoons	rice vinegar
1 teaspoon	sesame oil
1 tablespoon	cilantro, chopped
Salt and freshly ground black pepper
1 cup	sliced cucumbers (from 1 English cucumber, seeds scooped out and cucumber thinly sliced on the bias)
1 cup	grape or cherry tomatoes
3 cups	green leaf lettuce, washed and torn
2 tablespoons	sesame seeds, lightly toasted

PREPARATION:

In a large saute pan, heat 2 tablespoons grape seed oil over high heat add the mushrooms and cook for about 2 minutes until they start to give up some of their liquid. Add the asparagus and continue to cook for another 2 to 3 minutes until vegetables are slightly soft.

For the vinaigrette:

In a bowl whisk together the honey, rice vinegar, toasted sesame oil, cilantro salt and pepper. Drizzle in the remaining 2 tablespoons grape seed oil. Toss with cucumber and tomatoes. Combine with the lettuces and toss to coat.

To serve:

Transfer the mushroom asparagus mixture to a serving platter. Top with the lettuce and tomato salad. Garnish with sesame seeds.
This recipe was featured on the Sensational Salads Episode of Emeril Green.

This recipe appears in: Salads

Learn how to make this delicious Cool and Crisp Albacore Pasta Salad

Learn how to prepare the coolest spritzers you've ever had and share them with your friends and family.