Grilled Asparagus Salad

By GadgetGirl

Bobby Flay makes this delightful grilled asparagus salad with sweet grape tomatoes, briny kalamata olives and sharp white cheddar. Each bite brings out a different combination of ingredients.

Ingredients

• pound asparagus
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Salt
• Freshly ground pepper
• 4 lightly packed cups mesclun
• 1 seedless cucumber, cut into 1/2-inch dice
• 1 cup grape tomatoes, halved
• 1 cup drained and rinsed canned chickpeas
• 1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
• 8 ounces sharp white cheddar, cut into 1/4-inch dice
• 3 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon grainy mustard
• 1 tablespoon chopped tarragon
• 3 cups pita chips

Details

Servings 6
Cooking time 40mins

Preparation

Step 1

1. Light a grill or preheat a grill pan. Brush the asparagus with oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Let cool, then cut the asparagus into 1-inch pieces.
2. In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.
3. In a bowl, whisk the orange juice, lemon juice, vinegar, both mustards and a pinch of salt and pepper. Gradually whisk in the 1/2 cup of oil until emulsified; add the tarragon. Pour the dressing over the salad and toss. Garnish with pita chips and serve.