Description:

Beautiful presentation

Source:

Angela Creighton

Serves/Makes:8 servings

Ingredients

• Creamy Anchovy Dressing:
• 2/3 cup (150 ml) heavy cream
• 1-1/2 cups (350 ml) mayonnaise
• 1 can (2 oz (56 grm).) flat anchovies, drained
• 1/2 cup (125 ml) chopped green onion
• 1/2 cup (125 ml) chopped fresh parsley
• 2 Tbl. chopped chives
• Salad:
• 2 ripe avocados
• 2 tbsp (30 ml). lemon juice
• 1 lb (.5 kg). fresh asparagus spears, cooked crisp-tender and chilled
• 1 lb (.5 kg). pea pods, cooked crisp-tender and chilled
• 1 jar (6 oz (168 grm).) marinated artichoke hearts, drained
• Boston lettuce

Preparation

• For dressing, combine all ingredients in blender.
• Puree until smooth.
• Refrigerate at least one hour (overnight is preferable) to blend flavors.
• Halve avocados; peel and pit.
• Cut into chunks into a medium bowl.
• Toss with lemon juice.
• Line a large platter with lettuce.
• Arrange vegetables on top.
• Pour dressing into serving bowl and pass with or drizzle over arranged salad.

Comments

This was made as part of the menu for a gourmet club.