Prep: 10 minutes
Cook time: 8 minutes
This recipe isn't really kidlet friendly. Unless you have a really sophisticated toddler, most small kids probably don't dig vinaigrette dressing, especially one made from red wine. That said, I enjoyed this salad. It made a nice side to the chicken I made and is something beyond the usual tossed or caesar salad I make.
What you'll need:
- 625 g asparagus, tough ends removed
- 7 Tbsp olive oil
- salt and freshly ground pepper
- 1 clove garlic, minced
- 2 Tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 Tbsp finely chopped chives
- 6 C mixed baby greens (I used a bagged mix)
- 90 g prosciutto, thinly sliced and cut into strips
- 60 g shredded or shaved parmesan cheese
Preheat a stovetop grill pan over medium-high heat (you could also cook the asparagus over a BBQ). Brush the asparagus with 1 Tbsp of the oil and season with salt and pepper. Place the asparagus in the pan and cook, turning occasionally, until slightly charred and tender, ~ 8 minutes.
In a large bowl, whisk together the garlic, mustard, vinegar, a dash of salt and a pinch of pepper. Slowly whisk in the remaining 6 Tbsp of oil. Stir in the chives.
Add the greens and prosciutto (pronounced "pra-shoot-oh" - I looked it up. It's a dry cured ham, by the way) to the vinaigrette and toss gently to coat. Arrange the grilled asparagus on plates and top with the salad. Sprinkle with cheese and serve.