Procedures:
--------------------------MUSTARD DILL VINAIGRETTE--------------------------
3 tb Red wine vinegar
1 ts Dijon mustard
1 tb Finely diced shallots
1/4 c Fresh dill
1/2 c Olive oil
How to Prepare the Smoked Salmon and Asparagus:
Trim the woody ends of the asparagus off so that all are approximately the
same length. Blanch the asparagus in a pot of salted boiling water until
just tender and bright green, approximately 3-4 minutes. Drain well.
How to Prepare the Vinaigrette:
1. Place the vinegar, mustard, shallots, and dill in a blender and blend
until smooth.
2. Slowly add the oil, drop by drop at first, until it is emulsified.
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