Description
A hearty main dish salad featuring grilled asparagus, olives, cheddar, tomatoes, and a citrus vinaigrette.
Ingredients
Scale
- 1 lb asparagus
- 1/2 cup extra-virgin olive oil, plus more for brushing
- salt
- freshly ground pepper
- 4–6 cups mixed greens
- 1 seedless cucumber, cut into 1/2-inch dice
- 1 pint grape tomatoes, halved
- 1 can drained and rinsed chickpeas
- 1/2 cup pitted kalamata olives, coarsely chopped
- 8 oz sharp white cheddar (I used regular cheddar), cut into 1/4-inch dice
- 3 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 2 tsp dijon mustard
- 1 tsp chopped basil
- 3 cups pita chips
Instructions
- Light a grill. Brush the asparagus with the oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Allow to cool before cutting into 1-inch pieces.
- In a large bowl, toss the mixed greens with the grilled asparagus, cucumber, tomatoes, chickpeas, olives, and cheese.
- In a small bowl, whisk together the orange juice, lemon juice, vinegar, mustard, and a pinch of salt and pepper. Gradually whisk in 1/2 cup olive oil until emulsified. Add the basil. Pour the dressing over the salad and toss. Serve with pita chips.
Notes
from Food & Wine Magazine July 2012
- Prep Time: 10 mins
- Cook Time: 10 mins