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Les Marchés Publics de Montréal

Asparagus, Pionnier Cheese and Dandelion Salad with Chorizo Vinaigrette

All recipes |  Appetizers, Main dishes

Asparagus, Pionnier Cheese and Dandelion Salad with Chorizo Vinaigrette, Entrées
  • Preparation time : 30 min.
  • A summer and refreshing salad!


    • 1 bunch asparagus, chopped into 3 cm lengths, blanched and cooled
    • 500 mL dandelion leaves, coarsely chopped
    • 200 mL shavings of Pionnier cheese
    • 250 mL cherry tomatoes, quartered
    • 125 mL roasted pecans
    • 200 g chorizo, cut into small cubes
    • 3 shallots, minced
    • 2 cloves garlic, minced
    • 3 sprigs thyme
    • 90 mL grape seed oil
    • Salt, pepper
    • 60 mL chives, finely snipped


    1. Brown the chorizo in a pan, add the shallots, garlic and thyme and gently sauté for 15 minutes, taking care not to burn the shallots.
    2. Deglaze with the vinegar over high heat, and reduce by three quarters. Let cool to room temperature, season, drizzle with oil and add more vinegar, if necessary.
    3. Toss the asparagus, dandelions, tomatoes, cheese and pecans with the vinaigrette, and sprinkle the chives over it.

    A recipe from MPM, developed in collaboration with Tablée des Chefs.

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