Asparagus Chopped Salad

Name: Asparagus Chopped Salad
Yield: Serves 4 to 6
Ingredients: 2 cups plus 2 tablespoons canola oil; 2 pocketless pitas, halved and sliced 1/4 inch thick; Kosher salt and freshly ground black pepper; 16 medium spears asparagus, trimmed; 6 ounces mesclun greens; 1 cup grape tomatoes, halved; 1/2 pound aged white cheddar cheese, cut into 1/2-inch dice; 1 English cucumber, cut into 1/2-inch dice; 1/2 cup pitted and coarsely chopped kalamata olives; 1 cup drained canned chickpeas, rinsed and drained again; Meyer Lemon Dressing (recipe follows); 1/2 teaspoon finely grated lemon zest; 1/4 cup fresh Meyer lemon juice, or 3 tablespoons fresh lemon juice plus 1 tablespoon fresh orange juice; 1 tablespoon red wine vinegar; 2 tablespoons mayonnaise; 1 heaping tablespoon whole grain mustard; 2 teaspoons honey; Kosher salt and freshly ground black pepper; 1/2 cup extra virgin olive oil; (makes about 3/4 cup)

December 14, 2011

The joy of a chopped salad is that there is no need to compose each forkful to make sure you have the perfect bite—every uniformly sized morsel is already tossed and mixed together for a whole plate full of perfect bites. Green, almost grassy in flavor, asparagus is one of spring’s delights. Grilling enhances its flavor and imparts a pleasant bit of char to the salad. Briny olives, sharp cheddar cheese, and tender chickpeas add substance to the mix, while crispy bits of fried pita bread lend a salty crunch and additional texture. (We make our own pita chips at the restaurant, and the directions to do so are here, but you could certainly skip this step and use crumbles of your favorite bagged pita chips instead.) Slightly sweet, slightly tart, definitely delicious, this Meyer lemon dressing pops with whole grain mustard, lemon zest, and honey.

Recipe information

Yield
Serves 4 to 6

Ingredients

2 cups plus 2 tablespoons canola oil

2 pocketless pitas, halved and sliced 1/4 inch thick

Kosher salt and freshly ground black pepper

16 medium spears asparagus, trimmed

6 ounces mesclun greens

1 cup grape tomatoes, halved

1/2 pound aged white cheddar cheese, cut into 1/2-inch dice

1 English cucumber, cut into 1/2-inch dice

1/2 cup pitted and coarsely chopped kalamata olives

1 cup drained canned chickpeas, rinsed and drained again

Meyer Lemon Dressing (recipe follows)

MEYER LEMON DRESSING

1/2 teaspoon finely grated lemon zest

1/4 cup fresh Meyer lemon juice, or 3 tablespoons fresh lemon juice plus 1 tablespoon fresh orange juice

1 tablespoon red wine vinegar

2 tablespoons mayonnaise

1 heaping tablespoon whole grain mustard

2 teaspoons honey

Kosher salt and freshly ground black pepper

1/2 cup extra virgin olive oil

(makes about 3/4 cup)

Preparation

Step 1
Heat 2 cups of the canola oil in a medium saucepan over medium heat until it reaches 360°F on a deep-fat thermometer. Fry the pita slices, in batches, until lightly golden brown and crisp, turning once, about 1 minute. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper.
Step 2
Preheat a grill to high or heat a grill pan over high heat. Brush the asparagus with the remaining 2 tablespoons oil and season with salt and pepper. Grill the asparagus, turning once, until crisp-tender, 4 to 6 minutes. Transfer to a cutting board and cut on the bias into 1-inch-long pieces.
Step 3
Combine the mesclun, tomatoes, cheese, cucumber, olives, chickpeas, and asparagus in a large bowl. Add half of the dressing, season with salt and pepper, and toss well to coat. Divide the salad among large dinner plates. Drizzle with more of the dressing and top with the pita chips.
MEYER LEMON DRESSING
Step 4
Whisk together the lemon zest and juice, vinegar, mayonnaise, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.

TagsSalad American Asparagus Vegetable Leafy Greens Cheddar Cheese Dairy Meyer Lemon Lemon Citrus Fruit Chickpea Bean and Legume Main Dinner Nut Free Vegetarian Weeknight Meals Grilling Spring Cookbooks

Recipe information

Ingredients

MEYER LEMON DRESSING

Preparation

Step 1

Step 2

Step 3

MEYER LEMON DRESSING

Step 4

Recipe notes