Recipes

Grilled Asparagus Salad

Name: Grilled Asparagus Salad
Total time: 40 min
Ingredients: 1 pound asparagus; 1/2 cup extra-virgin olive oil, plus more for brushing; Salt; Freshly ground pepper; 4 lightly packed cups mesclun; 1 seedless cucumber, cut into 1/2-inch dice; 1 cup grape tomatoes, halved; 1 cup drained and rinsed canned chickpeas; 1/2 cup pitted kalamata olives, coarsely chopped (3 ounces); 8 ounces sharp white cheddar, cut into 1/4-inch dice; 3 tablespoons fresh orange juice; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon grainy mustard; 1 tablespoon chopped tarragon; 3 cups pita chips

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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

By

Bobby Flay

Updated on March 15, 2018

Grilled Asparagus Salad — Photo: © Christina Holmes

Total Time:

40 mins

Yield:

6

Ingredients

1 pound asparagus
1/2 cup extra-virgin olive oil, plus more for brushing
Salt
Freshly ground pepper
4 lightly packed cups mesclun
1 seedless cucumber, cut into 1/2-inch dice
1 cup grape tomatoes, halved
1 cup drained and rinsed canned chickpeas
1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
8 ounces sharp white cheddar, cut into 1/4-inch dice
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 tablespoon chopped tarragon
3 cups pita chips

Directions

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.
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.