This grilled asparagus salad goes by an accurate name--it is indeed grilled asparagus in a salad. However, I don't think the name completely encompasses all that's happening in this salad. It isn't just grilled asparagus...it also has cucumbers, tomatoes, chickpeas, kalamata olives, cheddar cheese, basil, and a citrusy vinaigrette to top it off. Oh, and don't forget the pita chips eaten alongside!
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Grilled Asparagus Salad
slightly adapted from Food and Wine July 2012
-1 lb asparagus
-1/2 cup extra-virgin olive oil, plus more for brushing
-freshly ground pepper
-4-6 cups mixed greens
-1 seedless cucumber, cut into 1/2-inch dice
-1 pint grape tomatoes, halved
-1 can drained and rinsed chickpeas
-1/2 cup pitted kalamata olives, coarsely chopped
-8 oz sharp white cheddar (I used regular cheddar), cut into 1/4-inch dice
-3 tbsp fresh orange juice
-1 tbsp fresh lemon juice
-1 tbsp red wine vinegar
-2 tsp dijon mustard
-1 tsp chopped basil
-3 cups pita chips
1. Light a grill. Brush the asparagus with the oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Allow to cool before cutting into 1-inch pieces.
2. In a large bowl, toss the mixed greens with the grilled asparagus, cucumber, tomatoes, chickpeas, olives, and cheese.
3. In a small bowl, whisk together the orange juice, lemon juice, vinegar, mustard, and a pinch of salt and pepper. Gradually whisk in 1/2 cup olive oil until emulsified. Add the basil. Pour the dressing over the salad and toss. Serve with pita chips.