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DEL.ICIO.USCatalina's Ginger Mustard Asparagus Salad
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In the Kitchen With . . . Catalina Scarso, Decatur
Catalina's Ginger Mustard Asparagus Salad
The name of the monthly Italian-language group is Ciancia.
Nominated by Cathy McCabe:
"My dear friend Catalina Scarso turns every dinner event into an occasion. For three years she ran a restaurant, Catalina's, near Clairmont and LaVista roads, which was very successful. When it closed, a whole section of town went into mourning.
"She is a native Italian who has lived in Argentina and Venezuela. Thus, her culinary talents cover many cuisines. But what brings them together is a style and flair that are unique to her.
"Some of her friends are fortunate to be the beneficiaries of her culinary talents and largess. She has catered several weddings at her home and is always the preferred hostess for the monthly 'Chancha' Italian-language group meetings. Sunday brunch on her patio is nothing less than an experience."
Catalina Scarso has lived and traveled all over the world. Though she has absorbed much from the varied cultures she has experienced, her advice about successful cooking is surprisingly simple: "Love what you cook and love your guests."
It's a maxim she learned in the home of her Italian grandmother, who, in a simpler time, set an example of love and generosity that lives on through Scarso and the lives of people she touches.
Hands on time: 10 minutes Total time: 17 minutes Serves: 6
Ingredients:
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2 bunches asparagus, hard ends discarded
1/2 tablespoon grated ginger
2 tablespoons whole-grain Dijon mustard
1/2 cup extra virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
Instructions:
Cook asparagus in boiling water until just tender and drain. In a small bowl, mix the ginger, mustard, olive oil and vinegar. Pour the dressing over the asparagus and toss to combine. Season with salt and pepper.
Notes:
"This is the easiest thing in the world to make. It only takes about 10 minutes, but people never fail to comment on it and want the recipe. It is a wonderful side dish and goes with anything," Scarso says. The salad can be served warm, room temperature or cold.
Nutrition:
Per serving: 180 calories (percent of calories from fat, 92), 1 gram protein, 3 grams carbohydrates, 1 gram fiber, 18 grams fat, no cholesterol, 126 milligrams sodium.
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