Chopped Asparagus Salad
A delicious
salad of asparagus, tomatoes and feta topped with an easy balsamic vinaigrette.
It is healthy, colorful and tasty and has an excellent blend of textures.
Ingredients
- 1/2 cup chopped red onion
- 1 carrot, peeled and chopped
- 1 Persian cucumber, chopped
- 1/2 cup black olives
- 1/2 cup colorful bell peppers, chopped
- 5 radishes, trimmed and cut into wedges or chunks
- 1/4 cup roasted red peppers (from a jar) chopped
- 1/2 cup cherry tomato halves (cut in wedges if they are larger)
- 1/2 cup crumbled feta cheese
- salt and fresh cracked pepper to taste
- 1/2 pound trimmed asparagus (asparagus that has already had the lower 1/3 cut off)
- 15 ounce can chickpeas (or other bean) well rinsed and drained
Dressing
- juice of 1/2 lemon
- pinch of salt and pepper
- 1/4 tsp dried thyme
- 1/4 cup extra virgin olive oil
- 1/8 cup champagne vinegar (or your favorite)
garnish
- fresh thyme
Instructions
First, I
blanch the asparagus very briefly to remove the raw edge. I bring a pan of
water to a boil, I immerse the asparagus in it and I remove them in exactly 60
seconds. Set the timer and do not leave it in the water longer than this. (The
only exception is if your asparagus stems are very thick.) Rinse with cold
water or place the asparagus in a bowl of ice water to stop cooking and keep
the color. When completely cold, dry on a clean towel. Cut the stems into 2
inch pieces, diagonally.
Then, add
the asparagus, chickpeas, carrots, radishes, cukes, onions, tomatoes, peppers
and olives to a large mixing bowl. Mix with enough dressing to moisten well and
season with salt and pepper to taste. Leave the salad to cool in the
refrigerator until ready to serve, give it at least an hour.
Mix salad
and add more dressing if necessary. Transfer to a serving bowl, garnish with
feta cheese and fresh thyme.
To make the
vinaigrette: whisk together the ingredients and taste to adjust one of them.
Happy Cooking Time.
