Asparagus Dijon Vinaigrette Salad
Recipe by BevCourse: SaladsCuisine: Mediterranean, FrenchDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
5
minutesTotal time
25
minutesThis Dijon vinaigrette salad dressing brings asparagus to life! You can adjust the amount of each ingredient to your taste. We love garlic so I put a lot of fresh garlic in my dressing.
Ingredients
36-42 Asparagus spears, with tough ends snapped off
5 tablespoons Dijon mustard
4 tablespoons Apple Cider Vinegar (Bragg’s Organic Raw Apple Cider Vinegar)
6-8 Garlic cloves, minced or grated
¾ cup Extra Virgin First Cold Pressed Organic Olive Oil (organic if available)
6 hard-boiled eggs, halved
12 cherry tomatoes, halved
Fresh parsley for garnish
Directions
- Steam the Asparagus spears until tender but not limp - do not overcook.
- Remove asparagus from pan and cool on a platter.
- Prepare the Dijon vinaigrette salad dressing. This makes enough vinaigrette to fit into a 16 oz. Grey Poupon Dijon glass jar.
- Whisk Dijon mustard, apple cider vinegar, garlic and olive oil in a bowl until well combined. Adjust the amount of ingredients to taste.
- Arrange the asparagus on each salad plate. Drizzle vinaigrette over the asparagus.
- Garnish each salad plate with 2 halves of hard-boiled eggs, 4 halves of cherry tomatoes and parsley sprigs.
- Serve extra vinaigrette dressing on the side.
- Store left over vinaigrette dressing in a glass container in the refrigerator for up to 1 month. Enjoy!
Notes
- This salad has been a favorite of my family and guests for years. Kids love this salad too!