Asparagus salad with figs and mushrooms under walnut oil sauce
6 servings
45 minutes
This elegant salad from French cuisine is a true ode to exquisite flavor combinations. Crispy asparagus lightly soaked in nut sauce harmonizes with the sweetness of figs, which take on a deep, warming aroma under the influence of honey and cinnamon. White mushrooms add richness to the dish, while pickled cherry tomatoes and a mix of aromatic herbs provide freshness. Worcestershire sauce and sherry vinegar create a complex and refined flavor balance, while pine nuts finish the composition with a pleasant nutty note. This salad is perfect for special occasions and festive dinners, impressing not only with its rich flavors but also with its aesthetic presentation – light greens, golden nut sauce, and vibrant fig accents make it a true culinary masterpiece.
1
Clean the asparagus, boil it in salted water, and immediately cool it down. Rinse the salad in plenty of water with vinegar, then squeeze it out. Clean the shallots and garlic, then slice them thinly.
- Fresh asparagus: 120 g
- Shallots: 30 g
- Garlic: 1 g
2
Prepare a dressing using walnut oil, sherry vinegar, Worcestershire sauce, garlic, salt, and pepper.
- Walnut oil: 90 ml
- Sherry vinegar: 30 ml
- Worcestershire sauce: 18 g
- Garlic: 1 g
- Salt: 15 g
- Ground black pepper: 15 g
3
Chef's recommendations: add a little boiled water to make the sauce lighter.
4
Clean the mushrooms and cut them into large pieces, then fry in olive oil, adding salt and pepper.
- White mushrooms: 180 g
- Salt: 15 g
- Ground black pepper: 15 g
5
Prepare marinated cherry tomatoes, olive oil, and a mix of herbs (thyme, parsley, coriander, tarragon). Wash and chop the herb mix. Quickly toast the pine nuts.
- Cherry tomatoes: 180 g
- Mixture of herbs: 4 g
- Pine nuts: 60 g
- Walnut oil: 90 ml
6
Cut the figs into wedges, sprinkle with cinnamon, add salt, pepper, honey, and place in the oven for a short time.
- Fig: 6 pieces
- Cinnamon: pinch
- Salt: 15 g
- Ground black pepper: 15 g
- Honey: 60 g
7
Mix the salad and shallots with herbs, place everything on a plate, add asparagus soaked in sauce, cut into long slices, then add mushrooms and figs, and sprinkle with pine nuts and chervil.
- Lettuce: 90 g
- Frisee salad: 90 g
- Shallots: 30 g
- Fresh asparagus: 120 g
- White mushrooms: 180 g
- Fig: 6 pieces
- Pine nuts: 60 g
- Chervil: 1 g