Asparagus Salad

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:00 PM PST

Story Updated: Mar 31, 2008 at 12:00 PM PST

Ingredients

Asparagus Salad - 4/28/2006

2 bunches asparagus 2 vine ripened tomatoes
1/2 cup baby arugula 12 Kalamata olives
1 Tbl. Dijon mustard 1/2 cup red wine vinegar
Pinch of dried oregano Salt and pepper to taste
1 1/2 cup olive oil 1/4 cup Ricotta salata cheese

Directions

Trim off the tough ends of the asparagus. Blanch in hot salted water until the asparagus turns bright green. Remove from heat and cool the asparagus immediately to an ice bath.

Dice the tomatoes and the cooled asparagus. Mix in a bowl with arugula and olives. Set aside.

For the dressing, combine Dijon mustard, red wine vinegar, oregano, salt and pepper. Mix well, then slowly drizzle in the olive oil while whisking.

Toss the dressing over the salad to taste. Finish the salad with thin slices of the Ricotta salata cheese. Serves 4.

Recipe from Franz Junga, Il Fornaio

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