June 9, 2015

Asparagus, Kalamata and Bread Salad

This salad makes me sad that most people I know don't like olives. I made it the other night as an eat-whatever's-in-the-fridge dinner and loved it. It was unexpected and the ingredient amounts were undocumented. That's ok, because salads are quite easy to put together. Here's my "non-recipe" for Asparagus, Kalamata and Bread Salad.

First, find yourself great versions of all the ingredients below. Toss the lettuce, asparagus, olives, capers and bread together in a large bowl. To make the dressing, remember the ratio of 1 part vinegar to 2 parts oil and adjust to your liking from there; if you make too much, that's great, just save it in the fridge for another salad. Add the vinegar, mustard, salt and pepper to a small bowl and whisk it fiercely as you add a thin stream of olive oil. Taste and adjust, adding more olive oil if it's too vinegary, more vinegar if it's not tangy enough and more salt if it's not salty enough. Then add the garlic. I like to halve my garlic and let it sit in the dressing for a while, then remove the garlic once I transfer the dressing to a squeeze bottle. You can mince it if you wish, or add minced shallot instead of garlic, whatever you prefer. Spoon a bit of dressing over the salad and toss. You can always add more, but you want the ingredients just lightly coated, not drowning. Serve in pretty bowls along with cold, white wine.


Asparagus, blanched
Pitted and halved kalamata olives
Toasted, cubed bread
Pinch of coarse salt
Freshly cracked black pepper
Red wine vinegar
Olive oil
Dijon mustard
Clove of garlic, halved

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