Asparagus, Tomato And Goat Cheese Salad Recipe

Cooking Directions

• STEP 1.Start by blanching the asparagus in boiling water for 2-3 minutes until it becomes bright green and tender-crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process and preserve its vibrant color.
• STEP 2.In a large bowl, combine the blanched asparagus, halved cherry tomatoes, and crumbled goat cheese.
• STEP 3.In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 4.Drizzle the vinaigrette over the salad and gently toss to coat all the ingredients.
• STEP 5.Serve the salad immediately or refrigerate for up to 2 hours before serving.
• STEP 6.Garnish with fresh herbs like basil or parsley, if desired, before serving.

Cooking Tips

• Make sure to trim the tough ends of the asparagus before blanching.
• To save time, you can blanch the asparagus a day in advance and store it in the refrigerator until ready to use.
• For added flavor, you can sprinkle some toasted pine nuts or crumbled bacon on top of the salad.
• If you prefer a creamier dressing, you can add a dollop of Greek yogurt or sour cream to the vinaigrette.

Storage and Serving

• This salad is best served fresh, but you can refrigerate any leftovers in an airtight container for up to 2 days.
• To serve, let the salad come to room temperature for about 10 minutes before enjoying.
• You can also add some grilled chicken or shrimp to make it a more substantial meal.