Spanish Grilled Asparagus Salad
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You’ll "aspara-yes" to this Spanish Grilled Asparagus Salad!
Last weekend of summer, let’s grill! This salad is easy, fresh, and delicious with a Spanish twist.
Grilled Asparagus Salad with Piquillo Peppers and Caperberries
Yield: 4 to 6 servings
1 pound asparagus spears, trimmed
1 shallot, minced
2 tablespoon + 2 tablespoons sherry or white wine vinegar, divided
2 teaspoon favorite Dijon mustard
3/4 cup + 4 tablespoons extra-virgin olive oil, divided
1/4 teaspoon dried tarragon or oregano
1/2 bunch fresh flat-leaf parsley, chopped
2 roasted piquillo peppers, sliced
2 cups arugula
1 cup cherry or grape tomatoes, halved
12 caperberries, halved
1 lemon, wedges for garnish
Kosher salt and freshly ground black pepper, to taste
Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Place asparagus in a single layer on a rimmed baking sheet and drizzle with 4 tablespoons olive oil and 2 tablespoons vinegar. Roll the asparagus back and forth on the sheet pan to coat. Season generously with salt and pepper. Using tongs, transfer the asparagus to grill. Cook, turning frequently, until slightly charred and tender, about 5 to 7 minutes. Remove asparagus from grill and transfer to a large serving platter. Set aside.
Combine 2 tablespoons vinegar, mustard, oregano (or tarragon), and shallot in a large mixing bowl. While whisking vigorously, drizzle in the ¾ cup oil by drops to form an emulsion. Fold in the parsley, caperberries, and piquillo peppers into the dressing. Add the arugula and tomatoes and toss together. Taste and season with salt and pepper as needed. On a platter, spread arugula mixture evenly. Top with grilled asparagus and lemon wedges. Serve at room temperature.
Chef Tip: Piquillo peppers and caperberries can be found in specialty food stores and on Amazon. If you can’t find, substitute with roasted red bell peppers and capers to taste.
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