Grilled Asparagus Chopped Salad with Creamy Lemon Vinaigrette

I like this interesting salad with lots of good flavors in it. It makes plenty of dressing, which you can save and use on other salads.

Dressing Ingredients:
1/4c lemon juice
1 Tbs red wine vinegar
2 tsp honey
1 Tbs mayonaisse
2 tsp Dijon mustard
1 tsp whole grain mustard
salt and freshly ground pepper
1/2 c extra-virgin olive oil
2 Tbs chopped fresh tarragon leaves

Whisk together first 6 dressing ingredients in a medium bowl. Correct seasoning. Whisk in olive oil until emulsified and stir in tarragon.

Salad Ingredients:
1-1.5 lbs grilled asparagus spears
4 cups baby greens
1/2 pint grape or cherry tomatoes, halves
8 oz aged white cheddar cheese, cit into 1/2-inch dice
1 English cucumber cut in half longways, and then 1/2-inch pieces
1/2 kalamata olives, pitted and coarsely chopped
pita crisps for croutons

Prepare a grill for high heat. Toss trimmed asparagus in olive oil and salt and pepper. Grill for 5-8 minutes until tender-crisp and lighted charred. Spread on a baking sheet in a single layer and set aside or refrigerate briefly to cool to room temp.

If you want to make your own pita croutons, lightly oil and salt whole pita. Place on grill until browned on both sides and crispy. Use a chef's knife to cut in half and then cut into 1/2-inch strips.

Mix salad ingredients together, toss with dressing (only part of it) and top with pita crisps.


Recipe adapted from Bobby Flay's Grill It