Radicchiolously Delizioso Asparagus Salad With Cherry Dijon Dressing
From keni 13 years ago
- 20 to make
- Serves 2
Once again putting our culinary minds together, my boyfriend and I came up with this wonderful salad with great Italian flavors of gourmet salami and smooth fontina cheese, but leaving out the common antipasto ingredients like tomatoes, olives or peppers. Read more The vinaigrette is a surprising combination of sweet cherries and Dijon mustard and the rustic croutons add the perfect texture. See less
Ingredients
For Salad
- 10oz mixed Italian greens like Romaine, arugula, radicchio, etc shopping list
- 8-10 fresh asparagus spears, tops only(about 2 inches down) shopping list
- 1T olive oil shopping list
- sea salt shopping list
- 4oz gourmet roll(not sliced) salami(look in your grocer's specialty case) shopping list
- 4oz Fontina cheese, shredded(this should yield about 1/2 cup) shopping list
- 12-16 fresh sweet cherries shopping list
- 2 green onions sliced shopping list
For Croutons
- 4 thick(1/2") cut pieces from Italian bread loaf(garlic and herb, if possible) cut into thirds shopping list
- 1/2 stick butter shopping list
- --if using plain Italian bread, add the following: shopping list
- 2 cloves garlic shopping list
- 1t fresh Italian herbs, chopped(basil +/- oregano) shopping list
For Dressing
- 1 rounded T cherry all fruit preserves/spread shopping list
- 1T Dijon shopping list
- 3-4T balsamic vinegar shopping list
- 1/4 cup dressing quality olive oil shopping list
- 1t fresh Italian herbs, chopped fine shopping list
- season salt blend shopping list
- extra fresh ground black pepper shopping list
How to make it
For Salad
- Toss asparagus tops in 1T olive oil and place in broiler safe pan(I use cast iron) See Photo
- Sprinkle with sea salt
- Broil about 5 minutes until al dente and still bright green color, and set aside See Photo
- Cut cherries in half by placing knife in stem end, and rotating cherry without picking up the knife, until you are all around the cherry(similarly to how it is recommended to cut open avocados) See Photo
- Gently "twist" cherry and it will open, again, like an avocado, with the pit staying in one side
- Carefully pop pit out with end of dull knife or baby spoon
- Slice salami into 8 slices, then cut those slices into quarters See Photo
For Croutons
- Melt butter in medium glass bowl in microwave
- Carefully toss bread pieces in butter(and herbs, if using) until all pieces are coated and butter is gone See Photo
- Place on baking tray or oven safe pan(I used the SAME cast iron as I did for the asparagus, and the salt at the bottom lent a great flavor :) and bake for about 15 minutes at 350.
- Croutons should be crunchy and golden brown all around with a slight give in the middles See Photo
- Set aside
For Dressing
- In small glass bowl, combine preserves, Dijon, vinegar, herbs, salt and pepper and whisk well
- Slowly add oil, whisking constantly, to emulsify and combine well.
- Taste and adjust as needed
To Plate Salad
- Lay down a bed of greens
- Top with asparagus, salami, cherries and green onion
- Add cheese and croutons and drizzle with dressing
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