Asparagus, Roasted Red Pepper, and Arugula Salad

prep time:: 30 min
total time:: 1 hr

Makes 4 appetizer salads

This salad makes an elegant presentation for a dinner party first course. We make it for the whole family for Thanksgiving in 2007.

ingredients

Salad

1 bunch (about 1 pound) asparagus, trimmed
1 bad (5 ounces) Baby Arugula
1 roasted red bell pepper, thinly sliced (about 1/2 cup)
1/3 cup Kalamata olives, pitted and finely chopped
1/2 small red onion, finely chopped

White balsamic and grainy mustard vinaigrette

2 tablespoons white balsamic vinegar
1 tablespoon whole-grain Dijon mustard
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

directions

1
Bring a medium put of salted water to a boil. Add the asparagus and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the asparagus and immerse in an ice water bath to stop the cooking process. Drain again and set aside.
2
To roast the peppers, heat a clean grill to high heat. Lay the peppers on the grate and cook until well charred. Rotate the peppers a quarter turn and repeat until each side is well charred. Please the charred, hot peppers in a resealable bag. Seal and steam until cooled to room temperature, about 30 minutes. Remove the peppers from the bad and, using a paper towel, remove the skin. Gently pull the peppers apart and remove and discard the seeds and stems. Thinly slice the peppers.
3
On each plate, place a bed of Baby Arugula. Layer the asparagus on top. Arrange the roasted pepper on top of the asparagus. Generously drizzle the vinaigrette to taste. Garnish with the olives and red onion.

In a small bowl whisk together the vinegar and mustard. Slowly add the oil in a steady stream, whisking to emulsify. Season with salt and pepper to taste.

notes

The coarse seeds in whole-grain mustard add texture and depth of flavor to traditional Dijon mustard. Dijon mustard, not French-style whole-grain mustard, is the proper substitute.

Source: Miriam