Asparagus Bread Salad
Total 20 minutes
Active 20 minutes
Serves 6
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A spring classic with asparagus, radishes, fresh mint and homemade crispy bread tossed in olive oil and Herbs de Provence. Served with homemade macerated shallot vinaigrette. Enjoy!
Ingredients
Shallot Vinaigrette
- 1 shallot (diced small)
- 2 tbsp seasoned rice wine vinegar
- 1 tbsp olive oil
- fresh ground black pepper
Croutons
- 3 cups torn crusty bread
- 3 tbsp olive oil (plus more if needed)
- 2 tbsp Herbs de Provence
Salad
- 1 lb asparagus
- 1½ cup peas
- 4 cups salad greens
- 4 radishes (sliced thin)
- ½ oz fresh mint (picked from stems)
- fresh chives (for garnish)
- edible flowers (for garnish)
Directions
- Make the shallot vinaigrette: combine diced shallot and seasoned rice wine vinegar to a bowl and let stand for 20 minutes. Add olive oil and season with fresh ground black pepper
- Blanch the asparagus by bringing a pot of water to a rolling boil and cooking the asparagus for 1-2 minutes before removing to an ice bath or a strainer under cold, running water
- To make the croutons you'll want to heat olive oil over medium-low heat and add the torn bread pieces once hot
- Season with herbs de provence and then turn the pieces over with tongs or a spatula
- Cook until golden brown and then place on a paper towel. About 2-3 minutes on each side
- Toss salad greens with radish slices, edamame and mint. Top with asparagus, croutons, chives and flowers. Enjoy!