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Lamb Salad and Asparagus Vinaigrette

April 11, 2010

Today was the first day that you feel a bit of the summer heat in the middle of the day and as the weather is warming up the heat in the kitchen will be lowered, as the cooking style will be changing.  This winter was the first in a long time that we had so many cold days here in Florida and I enjoyed the opportunity of having some extra time to make some of those favored winter meals.  But today I have been thinking about a lot of different salads I plan on making in the months to come and for this one I had all the ingredients in the house.  I only remember to make this salad few times a year because when I roast a leg of lamb there are quite a few recipes calling out their name.  This meal was fabulous on the first hot day of spring and then we indulged in a “Menage-a-Trois Sorbet”.

Lamb Salad


  •   1 1/2 C. Diced Cold Lamb
  • 1 2/2 C. Diced Cooked Potatoes
  • 1/2 C. Finely Chopped Green Onions
  • 1/4 C. Finely Chopped Parsley
  • 1 T. Capers
  • 2-3 Gherkins (thinly sliced)
  • Mayonnaise
  • Dry Mustard
  • Lettuce


  1. Toss the first six ingredients together
  2. Mix mayonnaise with dry mustard
  3. Combine with the lamb mixture and serve on a bed of lettuce

(Adapted from “James Beard’s American Cookery” by James Beard)

Asparagus Vinaigrette


  • 1 Bunch of asparagus


  1. Blanche asparagus, put in cold water bath and set aside

Basil, Parmesan vinaigrette

Ingredients and Preparation

  • Extra Virgin Olive Oil
  • Red Wine Vinegar
  • Basil Leaves (chopped)
  • 1 Clove Garlic (chopped)
  • 1/4 C. Parmesan (grated)
  • 1 t. Dijon Mustard
  • Salt and Freshly Ground Pepper

Add all ingredients in a bowl and whisk thoroughly. Plate the lettuce and asparagus, add the vinaigrette and some shaved parmesan.

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