Monday, May 16, 2011

Grilled Asparagus and Red Pepper Salad with Shaved Parmesan

With raw garlic vinaigrette this is not a first date salad. I have breath that could slay a vampire, so if you make this beauty purchase some breath mints.

I’m switching gears to lighter meals in preparation for hot summer months. Or what I hope turn into hot summer months. We woke up to snow and the backyard lawn-swamp is fit for the ducks my neighbor said were roaming around.

I dream of sunny days.

For the past few rainy springs I’ve pulled out Andrea Chesman’s The New Vegetarian Grill for fresh ideas. This variation on her tasty Asparagus Salad doesn’t disappoint and someday I might even be able to make it without rain pouring down my back.

Grilled Asparagus and Red Pepper Salad with Shaved Parmesan
Salad & Dressing Printer Version
For a vegan version, leave off the Parmesan and make your own croutons with olive oil, salt and a sprinkle of granulated garlic.

1 recipe salad dressing, below
1 red bell pepper
1 pound asparagus
6 to 8 cups mixed salad greens of choice
Croutons, store-bought or homemade
Shaved Parmesan
Salt and pepper

1. Make the salad dressing. Refrigerate until ready to use.

2. Meanwhile, heat the grill to hot. Grill the bell pepper until it’s well blacked. Place it in a paper bag and close the top. Steam for 5 to 10 minutes until the skin is easily removed. Skin the bell pepper. Strain pepper juice into the salad dressing. Remove the steam and seeds and slice into small strips.

3. Snap off the woody ends of the asparagus. Coat with a little dressing and grill until done to taste. Slice asparagus into thirds.

4. Wash, dry and place the greens on 2 to 3 plates. Top with red pepper slices, asparagus, croutons and a sprinkle of salt and pepper. Using a vegetable peeler, slice off strips of Parmesan onto the salad. Shake dressing and drizzle over the salads. Serve immediately.

Makes 2 to 3 dinner salads.

Garlic Basil Salad Dressing & Marinade
Make this first and set it aside while you prep the salad. And once you’re done grilling, steaming and skinning the bell pepper, slice the top open and add the juice to this vinaigrette.

3 garlic cloves, minced
1/4 cup finely chopped fresh basil
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
1/2 cup extra virgin olive oil
Juice of grilled red bell pepper, optional

Add all the ingredients together in a salad dressing bottle. Close and shake well to combine. If you don’t have a bottle, whisk the ingredients together in a small bowl drizzling the olive oil in last.

Refrigerate until ready to use.

Recipe adapted from Andrea Chesman’s book "The New Vegetarian Grill". Picture by Laura Flowers.


Nancy said...

Wow and I thought we were having horrible Spring weather. Snow, blah! Good thing your salad has sunny Spring weather written all over it. I'll have to make sure I have plenty of breath mints and mouthwash, garlic and I don't agree to much :)

natasha {schue love} said...

Oh I am SOOOO making this tonight!!! How delicious...all my absolute favorite flavors!

Joanne said...

I've gone a bit lighter as well in the hopes that I'll someday in the next three months be able to wear a bathing suit without crying. We'll see. This asparagus salad seems like the ticket!

Anonymous said...

Beautiful salad...and I love garlic and asparagus so this is right up my alley.

Cocina Diary

Patricia @ ButterYum said...

Oh Laura - what a lovely salad, and your basil dressing sounds utterly amazing. Hope you have a great week!

PS - shaved is my preferred way to eat parm.

Anonymous said...

Just yesterday I decided I have a new obsession with parmesan on my salads, PERFECT timing!!! And raw garlic, I have a slight crush on it, even if it does scare my husband away for days at a time.

Unknown said...

Yes please, great for my lunch...saw your other asparagus recipe on PW website..yummy

Anonymous said...

Gaaaah!!! I never had lunch today so this is making me wish I had...I love the fact you have raw garlic in there, even if it makes people hate me. It's so flipping good! (and good for you!)

Ashley@Bakerbynature said...

Love the lightness of this salad, without any flavor sacrifice. Looking forward to making this one.

Mari @ Once Upon a Plate said...

Beautiful salad Laura ~ wish I could have it for lunch today!

Congrats for your appearance on PW! Way to go ---YAY!! xo

leaf (the indolent cook) said...

That salad dressing sounds pretty darn good! Mmmmmm garlic and basil.

Xiaolu @ 6 Bittersweets said...

Love the idea of shaved salad -- must make the asparagus much lighter. I gotta try this. Oh and I share most of my baked goods with friends, bf's coworkers, and now I'm making some for orders too :).

Miriam said...

My oh my, what a beautiful salad! I have garlic breath every day, it's just part of who I am now :), Miriam@Meatless Meals For Meat Eaters

Monet said...

Thankfully Ryan and I both love garlic. We are going to love this dressing! I have missed visiting you and your blog. Thank you for always sharing these delicious eats and your sweet heart. I hope you have a beautiful day tomorrow. Hugs from Austin.

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