Asparagus & Field Greens Salad Recipe
Tossed in a cucumber and pomegranate dressing and topped with goat cheese ice cream
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Ingredients
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Salad
Cucumber–Pomegranate Dressing
Goat Cheese Ice Cream (no-churn, makes ~8 small scoops)
Method
Goat Cheese Ice Cream (prepare first, allow 4–6 hours to firm)
- 1
Soften and blend
In a medium bowl, break the goat cheese into pieces. Whisk or beat with an electric hand mixer until smooth and creamy (about 1–2 minutes).
- 2
Combine dairy and flavorings
Fold the sweetened condensed milk, honey, lemon zest, pinch of salt, and black pepper into the softened goat cheese until uniformly blended.
- 3
Whip the cream
In a separate chilled bowl, whip the heavy cream to soft peaks (about 2–3 minutes on medium-high).
- 4
Fold and freeze
Gently fold one-third of the whipped cream into the goat cheese mixture to lighten it, then fold in the remaining cream until fully combined and uniformly airy. Transfer the mixture into a loaf pan or airtight container, smooth the top, cover, and freeze at least 4 hours or overnight until firm enough to scoop.
- 5
Portion
When ready to serve, remove the ice cream from the freezer 8–10 minutes beforehand to soften slightly for scooping. Use a warm scoop to make small quenelles or scoops (about 8 small scoops).
Cucumber–Pomegranate Dressing
- 6
- 7
Blend dressing
In a blender or food processor add the chopped seeded cucumber, pomegranate juice, white wine vinegar, Dijon mustard, honey, and a pinch of sea salt and black pepper. Pulse until smooth (10–15 seconds). With the motor running, slowly stream in the olive oil to emulsify the dressing until slightly thickened, about 20–30 seconds.
- 8
Adjust seasoning and chill
Taste and adjust salt, pepper, or honey to balance acidity and sweetness. Chill the dressing in the refrigerator for at least 15 minutes to let flavors meld. If dressing thickens, thin with 1–2 tsp water or extra pomegranate juice to reach desired pourable consistency.
Salad Assembly
- 9
Blanch or grill asparagus
Trim the woody ends of the asparagus (about 1–1.5 inches). For bright green, tender stalks: bring a large pot of salted water to a rapid simmer, add asparagus and cook 1.5–3 minutes depending on thickness until just tender-crisp. Immediately transfer to an ice bath to stop cooking, then pat dry. Alternatively, toss with 1 tsp olive oil, season lightly with salt and pepper, and grill or sear in a hot skillet 2–3 minutes until tender and lightly charred. Cut asparagus into 2–3 inch lengths on the bias.
- 10
Prepare greens and cucumber
Place the field greens in a large salad bowl. Reserve 1/3 cup pomegranate arils for garnish. Thinly slice the remaining cucumber (use the unseeded halves from earlier) into coins or half-moons and add to the greens.
- 11
Toss with dressing
Add the cooled asparagus, most of the pomegranate arils (reserve some for plating), toasted almonds, chopped mint, chives, and 2/3 of the dressing to the bowl. Gently toss to coat evenly. Taste and add more dressing as needed. Season with kosher salt and freshly ground black pepper to taste.
- 12
Plate and top
Divide the dressed salad among 4 plates. Place one or two small scoops (or a quenelle) of goat cheese ice cream on each plate atop or beside the salad. Scatter the reserved pomegranate arils and a few extra toasted almonds over each plate. Finish with a light drizzle of any remaining dressing and a few grinds of black pepper.
- 13
Serve
Serve immediately so the goat cheese ice cream remains cold while the salad is crisp. If desired, garnish with a few small mint leaves and a light pinch of flaky sea salt on the ice cream.