For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.
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.
hard-cooked large eggs, peeled, whites and yolks reserved separately
medium heads romaine lettuce, trimmed and cut crosswise into 2-inch pieces
01Use the medium holes of a box grater to grate the egg whites into a bowl. Into a separate bowl, grate the yolks. Set aside. In a large bowl, combine the romaine, asparagus, endive and radishes. Drizzle with ¾ cup of the dressing and gently toss to coat. Taste and season with salt and pepper, then toss again.
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