Asparagus and Mesclun Salad with Capers, Cornichons, and Hard-Boiled Eggs

Name: Asparagus and Mesclun Salad with Capers, Cornichons, and Hard-Boiled Eggs
Yield: Serves 4 to 6 as a first course
Ingredients: 5 tablespoons, extra virgin olive oil; 1 pound, asparagus, trimmed and cut on bias into 1-inch lengths; , Salt and ground black pepper; 2 tablespoons, white wine vinegar; 2 tablespoons, minced cornichons; 1 , small shallot, minced; 2 teaspoons, chopped fresh tarragon leaves; 1 teaspoon, chopped capers; 6 ounces, mesclun (about 6 cups); 3 , large hard-cooked eggs, peeled and chopped

Side Dishes
Eggs
Vegetables
Quick
Vegetarian
Salads

Appears in Cook's Illustrated May/June 2003

A quick sauté is the first step in creating salads with bold flavors and tender-crisp texture.

SERVES 4 to 6 as a first course

TIME 30 minutes

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