Grilled Asparagus Salad
© Christina Holmes

Grilled Asparagus Salad


Bobby Flay makes this delightful grilled asparagus salad with sweet grape tomatoes, briny kalamata olives and sharp white cheddar. Each bite brings out a different combination of ingredients.


  1. 1 pound asparagus
  2. 1/2 cup extra-virgin olive oil, plus more for brushing
  3. Salt
  4. Freshly ground pepper
  5. 4 lightly packed cups mesclun
  6. 1 seedless cucumber, cut into 1/2-inch dice
  7. 1 cup grape tomatoes, halved
  8. 1 cup drained and rinsed canned chickpeas
  9. 1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
  10. 8 ounces sharp white cheddar, cut into 1/4-inch dice
  11. 3 tablespoons fresh orange juice
  12. 1 tablespoon fresh lemon juice
  13. 1 tablespoon red wine vinegar
  14. 1 teaspoon Dijon mustard
  15. 1 teaspoon grainy mustard
  16. 1 tablespoon chopped tarragon
  17. 3 cups pita chips
  1. Light a grill or preheat a grill pan. Brush the asparagus with oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Let cool, then cut the asparagus into 1-inch pieces.
  2. In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.
  3. In a bowl, whisk the orange juice, lemon juice, vinegar, both mustards and a pinch of salt and pepper. Gradually whisk in the 1/2 cup of oil until emulsified; add the tarragon. Pour the dressing over the salad and toss. Garnish with pita chips and serve.