A fresh and simple summer salad. Blanched asparagus tossed with fresh greens, brined artichokes, a delicious dressing and then served with heirloom tomatoes.
1 bunch asparagus, trimmed and cut into 2 inch pieces
1/2 a red onion, sliced
1/3 cup extra virgin olive oil
4 tbsp red wine vinegar
1/4 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1/3 cup grated Parmesan cheese
1 can artichoke hearts, roughly chopped
~ 2 cups of romaine lettuce, roughly chopped
1 tbsp capers, roughly chopped
1 large heirloom tomatoes, sliced into 4 thick slices
2 4-ounce balls of burrata cheese
Fresh basil leaves
To begin, bring a pot of water to a boil and salt heavily. Add the asparagus and cook for 3 minutes if your asparagus is thinner, and 4 1/2 minutes if your asparagus is on the thicker side. Immediately remove the asparagus from the boiling water and transfer it to an ice bath (cold water and ice) for 1 minute. Then drain and set aside.
Add the sliced red onion to a bowl with ice cold water, submerge the onion slices and set it aside. This will help cut the strong onion taste so it’s more enjoyable.
Now, in a large mixing bowl, add the olive oil, red wine vinegar, salt, black pepper, Italian seasoning and Parmesan cheese and whisk to combine. Now, add the artichoke hearts, romaine lettuce, capers, asparagus and red onion slices to the bowl with the dressing. Toss to combine, making sure all the greens and vegetables are well coated with the dressing.
Now you can serve this family style, or individually. Lay a slice of tomato on a plate and add with the asparagus and lettuce mixture on top. Finish the salad with a piece of burrata and fresh basil leaves. ENJOY!
*You can prep this salad a day ahead of time if you’re preparing for a large dinner. Simply add all the ingredients for the dressing into a mason jar, shake and store in the fridge. Prepare the rest of the ingredients as instructed. In a large serving bowl, put the chopped lettuce on the bottom, followed by the asparagus and red onion slices on top. Cover the bowl and transfer to the fridge. When you’re ready to serve, all you have to do is drain the artichoke hearts and chop them and add them, along with the capers, to the salad. Then pour the dressing over top, toss to coat and serve.
*This salad will not keep in the fridge. Mostly because of the parmesan cheese in the dressing and the asparagus. I don’t like nor do I recommend eating asparagus, prepared this way, a day or two later. So I recommend enjoying this salad right when you make it.
- Prep Time: 10 mins
- Cook Time: 5 mins
Keywords: Asparagus salad, summer salads, green salads