4 asparagus stalks, trimmed and chopped into 1/4-inch sections
1 ripe avocado, pitted and diced
2 radishes, thinly sliced
1 stalk celery, diced
1/2 cucumber, seeded and diced
1 cup mixed baby greens
1 red bell pepper, seeded and diced
1 small carrot, peeled and diced
4 small handfuls fresh salad greens
Dressing
1/2 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1/2 tablespoon dry English mustard
1 teaspoon chopped garlic
1/2 tablespoon Worcestershire sauce
1 1/2 cups vegetable oil
1/2 cup extra-virgin olive oil
salt and pepper
Put vinegar and lemon juice in a small bowl, whisk in sugar, dry mustard, garlic, Worcestershire sauce, oils. Season to taste with salt and pepper.
Bring a saucepan of salted water to boil and parboil the asparagus for 1–2 minutes or until crisp-tender. Cool under running water and drain on a kitchen towel. When cooled, add the asparagus to a medium bowl with the other chopped vegetables and the greens. Dress the chopped vegetables with enough dressing to season them. Reserve the rest for future use. Serve the salad on fresh greens. Serves 4.
