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

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