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The Cookbook Store > Recipes > Marinated mussel salad with fennel and citrus vinaigrette |
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Marinated mussel salad with fennel and citrus vinaigrette from Plenty by Yottam Ottolenghi This traditional way with asparagus is probably my favourite. It is simple and therefore relies on the quality of the asparagus itself more then anything else. See if you can get the spears from a farmers' market or the shop at a farm where they have been freshly picked. Roughly chopped tarragon sprinkled on top will make a good addition. Serves 4 as a starter 2 free range eggs Gently place your eggs in a saucepan of boiling water and simmer for 9 minutes. Remove the eggs from the pan and immerse them in a large bowl of cold water. After a few minutes, take them out of the water and leave to cool down completely. Peel the eggs and grate them on a coarse cheese grater. Bend the asparagus until the tough bottom ends snap off; discard the ends. Place the spears in a large pot of boiling water and cook for 3 minutes, or until tender. It may take slightly longer if they are thick. Drain and, while still warm but not hot, divide among four serving plates. Drizzles the oil over the asparagus and sprinkle with the capers, salt and some pepper. Top with the grated egg, staying close to the centre of the stalks so that the tips and bases remain visible |
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