4 x bunches of asparagus
80g x pitted Kalamata olives
100g x red grape tomatoes
100g x yellow grape tomatoes
¼ 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
Method – dressing
In a jug blender add the lemon juice, garlic cloves, Dijon & two pinches of salt and blend on high.
Slowly pour both oils into blender to emulsify the dressing till combined & thick – refrigerate while you make the salad.
Be careful to not over blend, as the heat of the blender will separate the dressing.
Method – salad
In a steel bowl, mix the tomatoes, olives, radicchio, parsley, pine nuts & mix with dressing to taste.
Mix asparagus, olive oil & salt and grill or BBQ till the asparagus has a slight char on it, but still has a good amount of bite. Cooking time will depend on thickness of asparagus but will be approximately 2-3 mins.
To ensemble the dish:
Place asparagus onto plate; serve the salad on top and in the middle 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.