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Asparagus Salad with Vinaigrette Chinoise

A home-style Asparagus Salad with Vinaigrette Chinoise made with Red Leaf Lettuce, Rice Wine Vinegar, Soy Sauce, Sugar, and Dried Red Pepper Flakes. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 head
• 1/4 cup
• 2 tbsp
• 1/2 tsp
• 1/4 tsp
• 3 tbsp
• 4 tsp
• Coarse Salt
• 1 tsp
• 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   (From "Pacific Northwest Palate," by Susan Bradley.)

2. 2

   Slice the asparagus in a long diagonal at 2" intervals.

3. 3

   Drain, refresh under cold running water, then dry carefully with paper towels.

4. 4

   Whisk together the rice wine vinegar, soy sauce, sugar, red pepper, corn oil, sesame seed oil and salt, to taste.

5. 5

   Toss with the asparagus.

6. 6

   Cool, cover and refrigerate for several hours or overnight, if desired.

7. 7

   Melt the butter in a small saute pan and stir-fry the sunflower seeds until golden brown. Remove and reserve.

8. 8

   When ready to serve, toss the asparagus and vinaigrette again, arrange on red lettuce leaves on individual salad plates and top with toasted sunflower seeds and sliced green onions.

9. 9

   From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.

10. 10

    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip