1/2 cup mayonnaise
1/4 cup lemon juice
2 Tbs olive oil
1/2 cup dill leaves
2 to 3 tsp truffle oil, optional
salt and freshly ground black pepper
Salad:
1 lb asparagus, trimmed and cut into 2-inch lengths
2 cups halved grape or cherry tomatoes
5 hard boiled eggs, peeled and sliced
3 Tbs capers
4 scallions, trimmed and sliced
1 cup cubed Swiss or havarti cheese
1) Place mayonnaise, lemon juice, olive oil, dill, truffle oil if using, salt and pepper into blender or food processor, and process until dill is finely chopped. Set aside.
2) Steam or blanch asparagus until tender, 30 seconds to 2 minutes, depending on thickness. Drain, and refresh under cold water. Set aside. Layer salad ingredients in 2-quart glass bowl. Start with 1 cup tomatoes, then in order, add eggs, capers, scallions and cubed cheese. Top with remaining tomatoes and asparagus.
3) To serve, drizzle with dressing and sprinkle top with croutons (if desired).
Review: I almost never layer recipes, unless it's a lasagna. This is obviously seen in this recipe, as I dumped everything in and Mike tossed it up. :) I really like this, but it also combined some of my favorite things ~ capers, truffle oil and dill. Mike's vote? "it has some interesting flavor notes." He didn't like it. But, then again, he is not a fan of dill and that alone can spoil a dish for him. Keep in mind, this made almost 4 bowls, so it's on the smaller side.
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