Courtesy Helen Lampkin
You’re gonna love this salad. Nothing screams Spring louder than this bright, crispy salad with slightly smoky grilled asparagus. The lemon vinaigrette completes the bite with amazing balance.
Grilled Asparagus Salad w/Lemon Vinaigrette
You’re gonna love this salad. Nothing screams Spring louder than this bright, crispy salad with slightly smoky grilled asparagus. The lemon vinaigrette completes the bite with amazing balance.
1 bunch asparagus, trimmed,grilled
4 cups torn lettuce
15 oz. small artichoke hearts
1 cup shelled edamame
Garnish: Shaved Parmesan cheese
Remove tough stalk ends by gently bending asparagus spears and the tender part will naturally separate. Drizzle with olive oil and salt. Grill until gently charred. Place on a paper towel and continue to make the salad. Tear lettuce and divide on to 4 salad plates. Drain artichoke hearts, slice in half and divide among the 4 plates. Sprinkle ¼ cup of edamame onto each plate. Drizzle with Lemon Vinaigrette and garnish with shaved parmesan. Serve with a crusty bread.
Lemon Vinaigrette(yield 1 ⅓ cup)
⅓ cup sherry vinegar*
2 teaspoons lemon juice
1 teaspoon garlic, finely minced
1 teaspoon shallot, finely, finely chopped
½ teaspoon kosher salt
1 cup olive oil
2 ½ teaspoons Dijon mustard
salt/pepper to taste
Optional: See variations below
Combine vinegar, lemon juice, garlic, shallot and salt. Let rest for 15 minutes. Whisk in olive oil, mustard to emulsify. Taste on a piece of lettuce. Season with salt and pepper. Toss or drizzle over the salad of choice. Refrigerate any leftovers for up to 3 days.
*Kitchen note: When making a vinaigrette there are so many wonderful vinegar choices on the market. Don’t let red wine and sherry vinegar be your only thought. Branch out and choose a fruit flavored vinaigrette ie fig, or pomegranate…or go light and choose a white balsamic vinegar or a rice wine vinegar. Make it your own!
yield 4 servings