Name: Char-grilled Asparagus Salad
Yield: 4
Ingredients: Salad Ingredients; 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; Sea salt; Dressing Ingredients; 125ml x lemon juice; 60g x Dijon mustard; 2 x cloves garlic; 180ml x grapeseed oil; 200ml x extra virgin olive oil; Sea salt

By Endeavour Tap Rooms

Ingredients

Salad Ingredients

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

Sea salt

Dressing Ingredients

125ml x lemon juice

60g x Dijon mustard

2 x cloves garlic

180ml x grapeseed oil

200ml x extra virgin olive oil

Sea salt

Method

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.

By Endeavour Tap Rooms