Asparagus and Romaine Salad | Christopher Kimball’s Milk Street

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We found the lighter side of a classic salad

Asparagus and Romaine Salad

20 minutes

Asparagus and Romaine Salad

The green goddess dressing for this salad uses silken tofu instead of the usual mayonnaise to achieve a smooth, creamy consistency. The tofu's lightness allows the fresh, clean flavor of the herbs and the brightness of the vinegar and lemon to sparkle. For a salad brimming with color and texture, we paired the dressing with shaved radishes, steamed asparagus, grated hard-cooked eggs and crisp romaine and endive leaves. To steam the asparagus, in a pot fitted with a steamer insert, bring 1 inch of water to a boil. Add the bias-cut asparagus, cover and steam until crisp-tender, 2 to 3 minutes; transfer to ice water just until chilled, then drain and pat dry.




Don’t use the dressing immediately after blending. It is best prepared at least an hour in advance, which gives the flavors time to meld. And don't assemble the salad until you're ready to serve. The delicate endive will wilt if left to sit too long after it is dressed.

20 minutes

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