How to Make Mixed Greens Salad With Grilled Asparagus and Mustard Vinaigrette

Mixed greens salad with grilled asparagus and mustard vinaigrette is really a combination of two commonly seen salads--the mixed greens salad with extra virgin olive oil and shaved parmesan cheese and the hot asparagus salad with mustard and garlic vinaigrette. Combining the bitter dandelion greens and Belgian endive with the savory, earthy asparagus and mustard vinaigrette, these salads make an exceptional, unique dish that is a wonderful first course to a variety of meals. Serve with a glass of very dry white wine with a lot of oak flavor.

Things You'll Need

• 2 tbsp. white wine vinegar
• 1 tbsp. chopped fresh basil leaves
• 2 cloves garlic, minced
• 3/4 tsp. Dijon mustard
• 1/2 tsp. sea salt
• 1/4 tsp. coarse ground black pepper
• 1/4 cup extra virgin olive oil
• 1/2 head Belgian endive, very roughly chopped
• 1/2 cup dandelion greens, leaves separated and quartered
• 1 1/4 lb. asparagus, woody ends removed
• Grana Padano parmesan cheese, shaved

Instructions

1. Preheat the broiler.

2. Combine the white wine vinegar, chopped fresh basil leaves, minced garlic, Dijon mustard, sea salt and coarse ground black pepper to make the vinaigrette. Slowly pour in the extra virgin olive oil while whisking vigorously. Set aside until needed.

3. Arrange the lettuce on a large serving platter.

4. Brush the asparagus with the vinaigrette with a kitchen brush. Put the asparagus under the broiler for four minutes on each side or until it is tender but still retains some crunch.

5. Slice the asparagus stems in half and arrange them over the mixed greens. Drizzle the mixed greens and asparagus with the remaining mustard vinaigrette and top with the shaved Grana Padano parmesan cheese. Serve immediately while warm.

References

• Reluctant Gourmet

Resources

• All Recipes - Salad Recipes
• Moms Who Think - Salad Recipes