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Asparagus Salad w/Gazpacho Vinaigrette (D/P, TNT)
Source: Hotel Galvez Historic Inns of America
Serves: 2 to 4

Gazpacho Vinaigrette:
1 cucumber, peeled and seeded
6 Roma tomatoes, peeled
3 shallots
Juice of 4 lemons
1 cup tomato juice
2 tbsp. flat leaf parsley, chopped
2 cloves garlic
1/2 cup green onion tops, chopped
Salt and pepper to taste
1/2 tbsp. hot pepper sauce (Tabasco-type)
Additional lemon juice
Extra virgin olive oil

Eggplant Croutons:
1/2 cup eggplant, peeled, cubed
1/4 cup milk or can substitute egg white
1/4 cup semolina
Oil, for frying
Salt, to taste

Asparagus Salad:
1/2 pound asparagus spears, grilled
1 tsp. extra virgin olive oil
Kosher salt
Black pepper, freshly ground, to taste
1 tbsp. cucumber, diced
1 tbsp. seeded tomato, diced
1 tsp. celery, finely diced
1 tsp. red onion, finely diced
1/2 tsp. flat leaf parsley, minced

Make Gazpacho Vinaigrette:
Cut cucumber into pieces and place in a food processor blender. Add next seven ingredients and pulse to puree. Transfer to a bowl. Season with hot pepper sauce, and salt and pepper.

To finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a hand blender until thickened and frothy.

Make Eggplant Croutons:
Dip cubed eggplant in milk, then dredge in semolina.

In a deep fryer, heat oil to 375°F; fry eggplant until lightly browned. Drain on paper towel. Season immediately with salt.

Make Asparagus Salad and Assembly:
Toss grilled asparagus with oil. Season with salt and pepper. Place in the center of the plate. Ladle 3 tbsp. gazpacho vinaigrette over the asparagus.

Garnish with cucumber, tomato, celery, red onion, parsley, and eggplant croutons.

Poster's Notes:
I left out the milk or egg substitute in the Eggplant Crouton section with no loss of flavor.

For the semolina in the Eggplant croutons, you can substitute cornmeal or crushed corn flake crumbs.

I made this without the milk, and it was a big hit. It seems like a lot of work, but I got the gazpacho ready the day before.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A