Happy New Years! I can’t believe it’s 2015!
I thought it was a good time to lighten up your diet after all the holiday goodies. This is a quick easy fix that is miles away from traditional New Years fair. With crisp lettuce and grilled asparagus it’s a real boost of refreshing. That is after all the heavy holiday food and sweets.
This has been a year with many blessing and heart aches as well. The passing of a great lady with more love than you can ever imagine. We got to steal almost a year with her and had the privilege of holding her hand through the good and bad. She has been greatly missed by all she touched.
Also our ever-loving and faithful Australian Shepard that watched over our boys and protected the to adulthood was called home. Our hearts ache for both and we are grateful for the time we were granted with them. They made our live richer and us better people for being a part of them.
I’m sure if you have following the kitchen Budde blog you’ve had to endure the puppy post. We are still in puppy love with these fluffy blessing! They have surely liven up our house hold! We have had to get retrained on how much puppies need. And not to mention puppy proofing the house as well as the yard. But all in all we are loving them!
The Salad finally!
- 2 heads butter (bib) lettuce
- 8 caprese tomatoes sliced in half
- 1/small red onion sliced thinly
- 1 bundle of asparagus washed dried and trimmed
- 4 eggs poached withe soft yolks (optional you can cook until firm if you like)
- 8 pieces of prosciutto ham sliced in half lengthwise
- olive oil
- salt and pepper to taste
Rinse and dry your veggies you’ll need 4 plates or salad bowl plates.
For your dressing it just a quick mix the chill it while you put your salad together.
- 1/4 cup red wine vinegar or leftover champagne
- 12 teaspoon coarse grain mustard
- 1/4 cup olive oil
- salt and pepper to taste about 1/4 teaspoon each
place in a container with a lid such as a mason jar and shake or whisk with a fork in a bowl chill. Remix before serving.
You can cook the tomatoes on an indoor grill or outdoor. I use my Panini press grill, heat to sear setting, sprinkle the tomatoes and asparagus with the olive oil. When your grill is heated and ready cook the asparagus first. Then cook the tomatoes they will take a few minutes to make the char lines but are so tasty.
While the veggies grill poach the eggs and drain on paper towels.
Tear the lettuce greens into bite size pieces, add a few onion rings. The cooked asparagus and tomatoes are next, place the soft cooked poached on top and the n the rolled prosciutto ham. After mixing your dressing again drizzle on top and serve.
Have a Happy and Healthy 2015! May all the wonders of the world await you through a blessed year.