Bahar salad with asparagus and Baku tomatoes
1 serving
20 minutes
The 'Bahar' salad is a true embodiment of spring in Azerbaijani cuisine, filled with freshness and lightness. Its base consists of sweet Baku tomatoes that acquire a rich flavor due to the special climate. Asparagus adds a crunchy texture to the dish, while aromatic tarragon adds sophistication. The dressing, based on wine vinegar, olive oil, and spicy seasonings, highlights the natural shades of the ingredients. This salad not only pleases the eye with its bright appearance but is also perfect for a light dinner or as an accompaniment to main meat and fish dishes. It combines tenderness and freshness, turning each bite into a celebration of flavors.
1
For the dressing: blend shallots, garlic, wine vinegar, olive oil, salt, and pepper.
- Shallot: 10 g
- Garlic: 1 g
- Wine vinegar: 2 ml
- Olive oil: 15 ml
- Salt: 1 g
- Freshly ground black pepper: 2 g
2
Blanch the asparagus in boiling water for 20-30 seconds, then transfer to ice water to cool and cut.
- Baby green asparagus: 40 g
3
Dip the tomatoes in boiling water for 30 seconds, then immediately transfer to ice water, peel the skin, and chop the flesh.
- Baku tomatoes: 200 g
4
Mix tomatoes with dressing, place in a plate, and top with asparagus and tarragon leaves.
- Baku tomatoes: 200 g
- Baby green asparagus: 40 g
- Tarragon (estragon): 2 sprigs