Grilled Asparagus And Leaf Salad Recipes

GRILLED ASPARAGUS SALAD

Steps:

• Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
• Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
• In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

ASPARAGUS WITH GRILLED MELON SALAD

Steps:

• Heat a grill pan over medium-high heat.
• Drizzle the melon slices with the olive oil and place in the grill pan. Grill undisturbed until browned on the first side, about 30 seconds. Flip and grill on the reverse side for an additional 30 seconds. Remove to a cutting board to cool slightly, then cut into 1/2-inch pieces. Place the grilled melon in a medium bowl, along with the tomatoes, mint, lime juice, chile paste and 1/4 teaspoon salt; mix well with a spoon. Set aside to let the flavors mingle.
• Meanwhile, heat 5 tablespoons water in a large skillet over medium heat. When bubbles just start rising to the surface, begin whisking in the butter, 1 tablespoon at a time, whisking constantly to form an emulsion. When all of the butter is incorporated, reduce the heat to medium low to keep the mixture at just below a simmer. Add the thyme and 1/2 teaspoon salt, swirling the pan to combine. Add the asparagus and toss gently to coat. Cover the pan and cook until the asparagus is tender all the way through when pierced with the tip of a knife, 5 minutes.
• Remove the asparagus to a platter and spoon some of the melon salad over the top. Top with a few shavings of ricotta salata if desired. Serve with additional salad on the side.

GRILLED CHICORY AND ASPARAGUS SALAD

Steps:

• FOR THE HAZELNUT VINAIGRETTE: Peel and dice the shallot. Sprinkle thyme, salt, and pepper over the shallot and mince well. In a medium sized bowl, add the champagne vinegar and shallot mixture. Macerate for five minutes. While mixing with a whisk, slowly drizzle the hazelnut oil into the vinegar/shallot mixture. Add mustard and incorporate well. Taste for seasoning and balance.
• TO MAKE HOMEMADE ROASTED GARLIC: Place a whole head of garlic on a medium-sized piece of aluminum foil. Pour about one tablespoon of olive oil over the garlic. Add salt and pepper. Cover the seasoned garlic with the aluminum foil and place on the grill or in the oven at 400 degrees Fahrenheit for 30-40 minutes, or until soft. FOR THE LEMON CREAM: In a food processor or blender, add the egg yolk. Mix until the yolk turns a lighter yellow color and becomes frothy. While the food processor is running, remove skin from roasted garlic and add cloves to food processor, saving the oil in the aluminum foil. Slowly add this oil to the food processor and season the mixture with salt and pepper. Slowly drizzle in the canola oil until well incorporated. The mixture should be homogeneous but not thick. Remove mixture from food processor and add to a mixing bowl. Add the zest of two lemons, water, and juice of one lemon, salt and pepper to the mixture. Loosen the mixture with more lemon juice and water if necessary. It should be like a loose mayo with good lemon and roasted garlic flavor.
• Lay the escarole, radicchio, and asparagus out on a large, flat platter. Coat vegetables with olive oil and agro mosto. Season with salt and pepper. Note: The veggies can hold this way in the fridge for 1-2 hours before grilling.
• Light the charcoal using a chimney starter. Place real wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
• Lay asparagus directly over the hottest portion of the grill, across the grill grates. Drizzle a little olive oil over the asparagus to lubricate. Grill 1-2 minutes, turning occasionally so all sides are charred. Move to indirect heat on the grill until they are soft with a slight crunch. When you squeeze them, they should forgive. Remove from grill and re-add to platter. Add radicchio, halved side down, to direct heat on the grill. Grill for 2-3 minutes, turning occasionally, until all sides are slightly charred. Remove from grill and re-add to platter. Add escarole to direct heat. Grill for 1-2 minutes, turning occasionally, until slightly charred. Remove from grill and re-add to platter. Immediately after grilling, squeeze the juice of half a lemon over the vegetables and set aside to cool.
• TO FINISH/ASSEMBLE: Once the vegetables are cool, plate the asparagus in a serving bowl. Remove white cores from the radicchio and escarole and add to a large mixing bowl. Add arugula and season with salt and pepper. Add 3-4 tablespoons of the hazelnut vinaigrette, toss to incorporate, and taste. Add more vinaigrette if desired. Plate the salad over the asparagus. Drizzle lemon cream lightly over the top. Top with hazelnuts, freshly grated parmesan and serve.

GRILLED ASPARAGUS AND FARRO SALAD

Steps:

• Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
• Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
• Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.

GRILLED ASPARAGUS AND MELON SALAD

Steps:

• Place an oven rack in the center of the oven and preheat the oven to 350°F.
• Line a rimmed baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes, until crispy. Drain the prosciutto on paper towels and set aside to cool. Chop the prosciutto into 1/4-inch pieces.
• Meanwhile, heat a small, heavy skillet over medium-low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes. Transfer to a plate to cool.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a medium bowl, toss together the asparagus and 2 teaspoons of the olive oil. Season with salt and pepper. Grill for 2 to 3 minutes on each side until crisp-tender.
• In a medium bowl, combine the lemon juice and remaining 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper. Add the melon and mozzarella cheese. Toss to coat.
• Arrange the asparagus on a platter. Spoon the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining dressing from the bowl over the top. Sprinkle with the prosciutto and pine nuts and serve.

GRILLED STEAK AND ASPARAGUS SALAD

Steps:

• Blend vinaigrette and steak sauce.
• Pour marinade over steak in nonmetal dish.
• Cover; refrigerate 1 hour.
• Remove steak from marinade; reserve marinade.
• Grill or broil steak, 4 inches from heat source, 5 minutes, basting occasionally with marinade.
• Turn steak and baste with marinade once more.
• Grill or broil 5 minutes more or until desired doneness.
• Thinly slice steak; arrange steak, asparagus and red pepper on lettuce leaves.
• Heat marinade to a boil; pour over salad.
• Sprinkle with sesame seeds; serve immediately.

GRILLED ASPARAGUS AND LEAF SALAD

Steps:

• Lightly toss the sesame seeds in a dry skillet over heat stirring frequently until golden and popping. Transfer to bowl and cool.
• Wash and trim asparagus. Brush with some extra olive oil [not your 5 tbsp ok?] Heat stove top grill pan very hot. Add asparagus in batches and cook turning occasionally until bright green, blistered and slightly charred. Depends on thickness but about 5-7 minutes.
• Put the seeds, braggs, vinegar in bowl and gradually whisk in the 5 tbsp of oil until emulsified.
• Assemble. Put salad leaves on plate. Place asparagus on top. Drizzle on the dressing and serve.