Asparagus and Mushroom Salad with Pomegranate Vinaigrette
Shiitake mushrooms are not only delicious, they're quite
hearty. Unlike other mushrooms, they keep their meaty texture when cooked, and
their flavor lends a particular vividness to the asparagus and grilled
peppers. Cremini mushrooms will work, too, though I prefer the shiitake.
Makes 6 servings
 Ingredients:
Pomegranate Vinaigrette:
1 tablespoon pomegranate molasses (see note)
1 tablespoon balsamic vinegar
1/2 teaspoon ground black pepper, plus more to taste
1/2 teaspoon salt, plus more to taste
3 tablespoons olive oil
Salad:
1 1/2 pounds asparagus, trimmed
1 red bell pepper
1 yellow bell pepper
2 tablespoons butter
2 tablespoons olive oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons minced garlic
1 small red onion, thinly sliced
2 tomatoes cut into 1/2-inch pieces (rough dice)
salt and ground black pepper, to taste
1/4 cup thinly sliced fresh basil
Preparation:
To make the pomegranate vinaigrette:
Whisk the pomegranate
molasses, vinegar, and 1/2 teaspoon of each black pepper and salt and in a
medium bowl to blend. Gradually whisk in the oil. Season the dressing to
taste with more salt and black pepper.
To make the salad:
Cut the asparagus crosswise in half, then cut each piece
lengthwise in half. Bring a large saucepan of water to a boil. Add the
asparagus and cook just until it turns bright green, about 30 seconds.
Immediately transfer the asparagus to a large bowl of ice water. Let stand
until cold. Drain the asparagus and pat completely dry.
Roast the red and yellow bell peppers over a gas flame until lightly charred
all over, about 10 minutes. Enclose the peppers in a plastic bag until cool
enough to handle. Peel, seed and slice the peppers into 1/4-inch-wide
strips. Pat the peppers dry to remove any excess liquid.
Melt the butter and oil in a heavy large skillet over medium-high heat. Add
the mushrooms and sauté for 2 minutes. Reduce the heat to medium. Add the
garlic and sauté until the liquid from the mushrooms evaporates and the
mushrooms and garlic are golden brown, about 5 minutes. Transfer the
mushrooms to a large bowl and cool to room temperature. Add the cooked
asparagus, roasted peppers, onion, and tomatoes to the mushrooms. Cover and
refrigerate until the salad is cold.
Toss the salad with enough vinaigrette to coat, and season to taste with
salt and pepper. Mound the salad on a platter. Sprinkle with the basil and
serve.
Cook's Notes:
Immersing asparagus in ice water stops it from cooking and
prevents it from discoloration. To keep the colors bright, toss the salad
with the vinaigrette just before serving.
Pomegranate Molasses:
Pomegranate molasses comes in the form of thick syrup. It
lends sweet and tart flavors to any dish. Concentrated pomegranate juice can
be used as a substitute for pomegranate molasses, although it is slightly
bitter. If using concentrated pomegranate juices, add a bit of sugar to
balance the flavors. Both pomegranate molasses and concentrated pomegranate
juice can be found at Middle Eastern markets, most specialty foods stores,
and in the ethnic section of some supermarkets. See mail order resource.
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