Tuesday, July 5, 2011

Grilled Asparagus Panzanella

This salad is perfect for those hot summer nights. The recipe will serve 2 as a light main course or 4 as a side dish. If you are serving less people, do not toss all of the bread with the vinaigrette. Store the bread separately from the rest of the salad and add right before you plan to serve.

Grilled Asparagus Panzanella
recipe adapted from Pink Parsley originally adapted from Cuisine Tonight: Grilling

For the vinaigrette:
¼ cup white wine vinegar
½ teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon honey
½ teaspoon dried oregano
3 tablespoons olive oil
Salt and pepper to taste

For the salad:
1 Italian baguette, cut into ½-inch thick slices
1 pound asparagus, trimmed
¼ cup sliced red onion
Olive oil
Kosher salt and black pepper
1 garlic clove, cut in half
1 cup halved grape tomatoes
2 tablespoons pine nuts, toasted
¼ cup chopped fresh basil
¼ cup crumbled gorgonzola cheese

Preheat the grill to medium-high. Add the ingredients for the vinaigrette in a small bowl and whisk to combine.

Lightly brush the baguette slices with olive oil and season with salt and pepper. Toss the asparagus and onion lightly with oil and season with salt and pepper.

Grill bread 1-2 minutes per side, until crisp and golden. Remove from grill and rub with the cut garlic clove. Set aside.

Grill asparagus and onion until lightly charred and cooked through turning once.  Remove from grill and cut into bite-sized pieces.

Dice the baguette slices into cubes and combine with the grilled vegetables, tomatoes, pine nuts, and basil. Toss with the vinaigrette (you may not need all of it -just add a little at a time until you're happy with the amount). Season with salt and pepper if necessary.

Divide evenly among plates and sprinkle with the gorgonzola. Serve warm or at room temperature.