Asparagus Chopped Salad

• 2 cups plus 2 tablespoons canola oil
• 2 pocketless pitas, halved and sliced 1/4 inch thick
• Kosher salt and freshly ground black pepper
• 16 medium spears asparagus, trimmed
• 6 ounces mesclun greens
• 1 cup grape tomatoes, halved
• 1/2 pound aged white cheddar cheese, cut into 1/2-inch dice
• 1 English cucumber, cut into 1/2-inch dice
• 1/2 cup pitted and coarsely chopped kalamata olives
• 1 cup drained canned chickpeas, rinsed and drained again
• Meyer Lemon Dressing (recipe follows)
• 1/2 teaspoon finely grated lemon zest
• 1/4 cup fresh Meyer lemon juice, or 3 tablespoons fresh lemon juice plus 1 tablespoon fresh orange juice
• 1 tablespoon red wine vinegar
• 2 tablespoons mayonnaise
• 1 heaping tablespoon whole grain mustard
• 2 teaspoons honey
• Kosher salt and freshly ground black pepper
• 1/2 cup extra virgin olive oil
• (makes about 3/4 cup)

1. Heat 2 cups of the canola oil in a medium saucepan over medium heat until it reaches 360F on a deep-fat thermometer.
2. Fry the pita slices, in batches, until lightly golden brown and crisp, turning once, about 1 minute.
3. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper.
4. Preheat a grill to high or heat a grill pan over high heat.
5. Brush the asparagus with the remaining 2 tablespoons oil and season with salt and pepper.
6. Grill the asparagus, turning once, until crisp-tender, 4 to 6 minutes.
7. Transfer to a cutting board and cut on the bias into 1-inch-long pieces.
8. Combine the mesclun, tomatoes, cheese, cucumber, olives, chickpeas, and asparagus in a large bowl.
9. Add half of the dressing, season with salt and pepper, and toss well to coat.
10. Divide the salad among large dinner plates.
11. Drizzle with more of the dressing and top with the pita chips.
12. Whisk together the lemon zest and juice, vinegar, mayonnaise, mustard, and honey in a medium bowl.
13. Season with salt and pepper.
14. Slowly whisk in the oil until emulsified.
15. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

canola oil, pocketless pitas, kosher salt, greens, grape tomatoes, aged, cucumber, kalamata olives, chickpeas, lemon dressing, lemon zest, fresh meyer, red wine vinegar, mayonnaise, whole grain mustard, honey, kosher salt, extra virgin olive oil

Taken from www.epicurious.com/recipes/food/views/asparagus-chopped-salad-382762 (may not work)