Tuesday, May 24, 2011

Grilled Asparagus Panzanella


I gave you fair warning yesterday that I'm obsessed with grilling.  Add that to my obsession with asparagus, and it should come as no surprise that this is one of my favorite spring dinners.  (As a side note, I really hope you aren't getting tired of asparagus recipes - I still have a few to share with you before it goes out of season)!  I think the combination of the grilled veggies is just perfect, the bread is crispy and garlicky, the vinaigrette is simple but flavorful, and the garnishes add just the right amount of crunch and flavor.  I especially loved the sprinkling of goat cheese on top.

Once you have the veggies and bread prepped, this comes together quite quickly  The vegetables and bread grill up in minutes, and then all you have to do is toss it all together and serve.  It is a wonderfully low-maintenance and fresh dinner for late spring, and I think it would also make a lovely lunch or addition to brunch.  If I were able to drink wine, I would have most definitely enjoyed this salad with a crisp Pinot Grigio.  There's always next spring....

I have also updated my Featured Recipes page with some of my favorite vegetarian dinners !


Grilled Asparagus Panzanella
adapted from Cuisine Tonight:  Grilling
makes 8 cups


For the Vinaigrette:
  • 1/4 cup white wine vinegar
  • 1/2 tsp Dijon mustar
  • 1 garlic clove, minced
  • 1 tsp honey
  • 1/2 tsp dried oregano
  • 3 Tbs olive oil
  • salt and pepper to taste
For the salad:
  • 6 slices Italian bread (1/2-inch thick)
  • 1 lb asparagus, trimmed
  • 1 yellow bell pepper, seeded and quartered
  • 1/3 cup sliced red onion (about 2 "rings" each cut 1/2-inch thick)
  • olive oil
  • kosher salt and black pepper
  • 1 garlic clove, cut in half
  • 1 cup halved grape tomatoes
  • 1/3 cup pitted kalamata olives, halved
  • 2 Tbs pine nuts, toasted
  • 1/4 cup chopped fresh basil
  • 1/4 cup crumbled goat cheese
Preheat the grill to medium-high and clean the grates.

Whisk together the ingredients for the vinaigrette and set aside.

Brush the bread with oil and sprinkle with salt and pepper.  Toss the asparagus, pepper, 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 when cool enough to handle, rub with the cut garlic clove.  Set aside.

Grill asparagus, pepper, and onion until charred and cooked through turning once.  Remove from grill and chop into bite-sized pieces.

Dice the bread into cubes and toss with the grilled vegetables, tomatoes, olives, 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 goat cheese.  Serve warm or at room temperature.


5 comments:

Meredith Duncan said...

No such thing as getting tired of asparagus!

warmvanillasugar said...

This sounds and looks amazing! Great salad.

Shanon said...

Oh my gosh. Cannot wait to make this. It looks fresh, healthy, and so colorful!

Natalie said...

I love panzanella of any form (often make Greek as well as Caprese versions)...will have to try this next!

Anderburf said...

This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I'll have to try them out in this recipe. Thanks for sharing!

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