Recipe: Italian Asparagus and Mushroom Salad with Yogurt + CONTEST – divine.ca

Recipe: Italian Asparagus and Mushroom Salad with Yogurt + CONTEST



 

Did you know that you can actually cook with yogurt? We attended a very special event last week where some of the best chefs in Montreal had to create a dish with Oikos Greek Yogurt! The results were delicious, and we are sharing this recipe with you so that you can try it at home!

(Pssst. Participate in our contest on Facebook for a chance to win coupons for free Oikos yogurt and the Rogers’ Cup very special honey!)

Makes: 4 servings

Preparation time: 15 minutes

Ingredients

  • 125g Italian mushrooms marinated in olive oil
  • 1 bunch fresh Québec asparagus
  • 75g grilled, marinated artichokes
  • 90g of sundried tomatoes
  • 125g 2% Oikos Greek Yogurt
  • 2 endives
  • 150g baby spinach leaves
  • 3 carrots
  • Fleur de sel
  • Freshly ground black pepper
  • 10ml extra virgin olive oil
  • 75g 35% cooking cream
  • Sunflower seeds for decoration

Instructions

  • Wash asparagus and remove white part
  • Bring a large pot of generously salted water to a boil. Cook asparagus for 7 minutes or until just crisp. Place immediately in iced water to cool
  • Cut asparagus into spears and place in the refrigerator
  • Quarter marinated mushrooms
  • Cut grilled, marinated artichokes into six equal parts
  • Trim bottom end of endive and remove outer leaves, leaving the yellow, crisp centre leaves
  • Wash and sort through baby spinach leaves, then dry on paper towels
  • Peel and grate carrots
  • Stir previously chopped sundried tomato into cooking cream and let sit for at least two hours
  • Remove sundried tomatoes leaving only the cream
  • (Set tomatoes aside to decorate the salad)
  • Add Oikos Yogurt to flavoured cream and whisk (or blend) well to combine
  • Taste dressing and adjust seasoning if necessary

 

Assembling the Salad:

  • Combine mushrooms and artichokes
  • In a bowl, combine baby spinach and endive leaves, grated carrots and asparagus spears.  Add a little olive oil, fleur de sel, freshly ground pepper and Oikos Yogurt and cream dressing
  • Take a clean salad bowl and place all ingredients in
  • Sprinkle with the sundried tomatoes and sunflower seeds for texture

 

 

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