Every year my staff and I look forward to our spring menu. While we love stewing and braising and cooking hearty comfort food, after a few months the plates begin to look, well, brown! We are fortunate to have large windows in the kitchen which affords us a view of the natural beauty of the property and keep us in tune with the seasonal changes. Imagine the frustration of seeing blooming lilacs and sunshine while we dish up a hearty chicken stew. So thankfully, we are now featuring our Spring menu which celebrates the bounty of the season. This menu is light and boldly flavored, with many of my influences expressed. Please enjoy this asparagus salad, which pays tribute to the greatest of all spring vegetables.
Grilled Asparagus and Greens Salad
Yield 2 portions
4 oz. baby heirloom tomatoes cut in half
1# mixed lettuces
1 bunch spring asparagus marinated in olive oil, lemon, salt and pepper and grilled lightly
2 oz. julienne red onion
3 oz. extra virgin olive oil
1 oz. sherry vinegar (or red wine, apple cider or rice vinegar)
1 tsp. Dijon mustard
1 tsp. local honey
1 tsp. minced herbs (whatever is available)
Kosher salt and pepper to taste
Place the dijon, honey, and vinegar in a small stainless or glass bowl.
Whisk to combine.
Whisk in the olive oil, creating an emulsion.
Season with the herbs, salt and pepper.
To assemble the salad:
Place the greens in a large stainless steel bowl.
Next add the grilled asparagus and baby tomatoes.
Season the salad with salt and pepper.
Add 1 ½ oz. of the dressing and gently toss.
Divide the salad into 2 portions and arrange on chilled plates.
Garnish the top with the red onions.
Drizzle with more dressing if needed.