Asparagus Salad with a Dijon Vinaigrette
User Reviews
5
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Prep Time
12 mins
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Cook Time
3 mins
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Total Time
15 mins
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Servings
4
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Calories
195 kcal
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Cuisine
Mediterranean
Asparagus Salad with a Dijon Vinaigrette
Description
This salad builds on fresh asparagus blanched briefly then shocked in ice water to preserve color and crispness. It combines cherry tomatoes and radishes for freshness and mild peppery bite. Toasted almonds add crunch and nuttiness, while feta cheese brings a salty, creamy contrast. Chopped parsley adds herbaceous brightness.
The Dijon vinaigrette is emulsified by shaking olive oil, Dijon mustard, red wine vinegar, salt, and black pepper together, achieving a tangy and smooth dressing that clings well to the salad components. Since the dressing can quickly make the vegetables soggy, it is added just before serving and applied sparingly, tossed gently to coat evenly.
This salad is versatile and can be customized by adding ingredients such as avocado or grilled chicken for more protein. Serving immediately retains the fresh textures. The notes also provide tips for choosing and preparing asparagus, such as snapping off tough ends and toasting almonds for enhanced flavor. Extra dressing can be stored refrigerated for up to a week and shaken before use.
Ingredients
Asparagus Salad
- 1 lb asparagus cut into 1-inch pieces
- 1 cup cherry tomato sliced in half
- 4 radish thinly sliced
- ½ cup almonds sliced
- ⅓ cup feta cheese crumbled
- ⅓ cup parsley chopped, fresh
Dijon Vinaigrette
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp red wine vinegar
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Instructions
Asparagus Salad
- Blanch the asparagus by boiling for 2-3 minutes and moving them into an ice bath.
- Plate the asparagus with cherry tomatoes and radishes. Top with almonds and add the dressing.
- Top with feta and parsley and serve.
Dijon Vinaigrette
- Place the olive oil, dijon mustard, red wine vinegar, kosher salt and black pepper in a jar. Shake well for a minute or two.
Notes
- Select asparagus with firm, bright spears and closed tips for best freshness.
- Remove tough asparagus ends by bending until they snap naturally.
- Optionally roast asparagus with olive oil before salad assembly for deeper flavor.
- Toast sliced almonds in a dry skillet until golden for added crunch and nuttiness.
- Customize salad with additions like avocado slices or grilled chicken for extra protein.
- Add dressing just before serving to keep salad crisp; start with small amounts and toss gently.
- Make extra dressing ahead and store in airtight container refrigerated up to one week; shake before reuse.
- Vigorously shake or whisk vinaigrette ingredients to create a creamy emulsion for smooth coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 313mg | 13% |
| Potassium | 443mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1515IU | 30% |
| Vitamin C | 22mg | 24% |
| Calcium | 133mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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