Chopped Salad

By calypan

Ingredients

• 1/4 cup finely diced red onion
• 2 large eggs
• Kosher salt
• 1 bunch asparagus, trimmed
• 1 tsp. dijon mustard
• 2 T. champagne vinegar
• Juice of 1 lime
• 1 tsp. sugar
• Pepper
• 1/4 cup olive oil
• 1 head Bibb lettuce, torn
• 1 cup diced radishes
• 1 can hearts of palm, drained, thinly sliced
• 1/2 English cucumber, seeded, diced
• 1 cup grape tomatoes, halved
• 6-8 spears baby corn, sliced
• 2 avocados, diced

Preparation

Step 1

Soak the onion in cold water, 15 min. Hard-boil the eggs; remove from water and put in bowl of ice water.
Bring water back to a boil, add asparagus and cook 2 min. Drain and transfer to ice water.

Make dressing: Whisk all ingredients together, slowly adding the olive oil.

Drain the asparagus and chop. Toss lettuce with remaining ingredients. Peel and chop eggs and drain the onions. Add to the salad. Add dressing and toss.