Asparagus Chopped Salad With Meyer Lemon Dressing

  1. Whisk together the lemon juice, orange juice, zest, vinegar, mayonnaise, mustards, honey and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
  2. Heat a grill to high or a grill pan over high heat. Brush the asparagus with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the asparagus for 3 to 5 minutes, turning once, for crisp tender. Remove and cut on the bias into 1-inch long pieces.
  3. Combine the meclun, tomatoes, cheese, cucumber, olives, chickpeas, and asparagus in a large bowl. Add half of the dressing and toss well to coat, season with salt and pepper. Divide the salad among large dinner plates. Drizzle with more of the dressing and top with pita chips

lemon dressing, freshly squeezed meyer, freshly squeezed orange juice, lemon zest, red wine vinegar, mayonnaise, whole grain mustard, honey, salt, olive oil, salad, salt, fresh asparagus, grape tomatoes, aged, cucumber, black olives, chickpeas

Taken from www.epicurious.com/recipes/member/views/asparagus-chopped-salad-with-meyer-lemon-dressing-58391916 (may not work)

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