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Grilled Asparagus Salad
Endeavour Tap Rooms Char-grilled Asparagus Salad with grape tomatoes, radichio pine nuts, ricotta salata & lemon
An excellent dish for BBQs & entertaining which is not only simple, but healthy and easy to prepare.
4 x bunch asparagus
80g x pitted Kalamata olives
100g x red grape tomatoes
100g x yellow grape tomatoes
1/4 x bunch continental parsley (chopped)
80g x ricotta salata (dried ricotta)
160g x radicchio lettuce (chopped)
40g x toasted pine nuts
40ml x olive oil
125ml x lemon juice
60g x Dijon mustard
2 x cloves garlic
180ml x grapeseed oil
200ml x extra virgin olive oil
To make the dressing, add the lemon juice, garlic cloves, Dijon mustard & two pinches of salt to a high speed blender. Slowly pour both oils into the blender to emulsify the dressing until combined & thick, however be careful not to over blend. Place in refrigerator to cool.
To make the salad, mix tomatoes, olives, radicchio, parsley, pine nuts & dressing in a steel bowl and set aside.
Mix asparagus, olive oil & salt together and grill or BBQ until the asparagus has a slight char on it, but still crunchy! Cooking time will depend on thickness of asparagus but will be between 2-3 minutes.
Place asparagus onto the plate and serve salad on top of the asparagus. Finish by grating the dried ricotta over the salad.
Note: This salad can be plated or served as a tossed salad in a bowl.