Get inspired with a local chef’s favorite asparagus salad. How to make grilled asparagus salad.
Grilled Asparagus Salad
Ingredients-
1 bunch of asparagus (about 1 pound)
½ cup grape tomatoes halved
½ cup small mozzarella balls halved lengthwise
2 cups pea shoots, arugula, or baby spinach
Vinaigrette (recipe included), to taste
Extra virgin olive oil
Salt and pepper, to taste
Directions-
Preheat an outdoor grill to medium and preheat an oven to 375 degrees.
Toss tomatoes in a baking dish with a drizzle of oil, salt and pepper.
Bake them at 375 degrees for about 15 minutes. Side aside to cool.
Rub the asparagus with oil and season with salt and pepper.
Grill for 5 minutes or until well-marked, turning occasionally.*
Combine the cooled tomatoes and mozzarella balls and marinate with 2 to 3 tablespoons of the vinaigrette.
Add the pea shoots, arugula or spinach to the tomato-mozzarella mixture and toss with 2 or 3 more tablespoons of the vinaigrette.
Place 4 or 5 warm asparagus spears in the center of each plate and top with a quarter of the salad mixture.
Variation: The asparagus and tomatoes can be roasted at 375 degrees for about 15 minutes if a grill is not available or if you want to simplify the recipe.
Vinaigrette Recipe
Ingredients-
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon water
¼ cup extra virgin olive oil
Directions-
Mix the mustard, red wine vinegar and water in a small bowl.
Whisk in the olive oil.
Season with salt and pepper.
This recipe makes extra vinaigrette. It goes with all kinds of salads and can be stored in the fridge for up to a week.
Chef Vincent Francoual the chef/owner of local restaurants. In 2013, he and Brenda Maurseth welcomed a daughter to the family — their “petite fromage,” Chloe Neige. Francoual is enjoying his adventures in fatherhood and is quite sure Chloe will follow in his culinary footsteps.
