Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette

Ingredients

• 2 tablespoons apple cider vinegar 
• 12 ounce artichoke hearts in water halved drained canned
• 1 bunch asparagus ends trimmed
• 0.5 teaspoon dijon mustard 
• 1 cup flat-leaf parsley fresh chopped
• 1 teaspoon ground cumin 
• 6 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 1 teaspoon sugar 
• 1  tomatoes cored chopped
• 1 bunch watercress 

Equipment

• bowl
• paper towels
• whisk
• mixing bowl
• pot
• colander

Directions

1. To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper.
2. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.
3. To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat.
4. Add the asparagus and blanch until tender but not mushy, about 3 minutes.
5. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking.
6. Drain again and place on a paper towel-lined plate to dry.
7. Cut the asparagus stalks into thirds.
8. In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress.
9. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.