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
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.
Meh. Only okay. chickpeas don't really absorb flavour and its overall just not that exciting.