Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette

TOTAL TIME: 25 min
Prep: 20 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

FOR THE VINAIGRETTE:
    FOR THE SALAD:
    • 1 bunch asparagus, ends trimmed
    • 1 cup fresh flat-leaf parsley, chopped
    • 1 (12-ounce) can artichoke hearts in water, drained and halved
    • 1 tomato, cored and chopped
    • 1 bunch watercress, tough stems removed
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    Directions

    To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.

    To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.

    In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.
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