Rating: 4 stars
5097 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5097
  • 5 star values: 0

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. Slideshow:  More Tasty Grilled Vegetable Recipes to Try 

Bobby Flay
July 2012

Gallery

© Christina Holmes

Recipe Summary

total:
40 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.

  • 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.

Advertisement
Advertisement