Asparagus and Feta with Mint
Added by Eirik Strand
Quick-pickled red onion and vinaigrette-soaked croutons are the secret here — they soften just enough to anchor the whole salad without going soggy. Best made when asparagus is at its peak, served at room temperature.
Servings
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Ingredients
salt
1/2medium red onion(thinly sliced)
1 tbspred wine vinegar
675 gasparagus(about 2 bunches, woody ends removed)
225 gtorn croutons(see p. 236)
24large mint leaves
85 gfeta
double batch red wine vinaigrette(see p. 240)
Instructions
1
Bring a large pot of water to a boil over high heat. Season generously with salt until it tastes like the sea. Line two baking sheets with parchment paper and set aside.
2
Toss the sliced onion with the red wine vinegar in a small bowl and set aside to pickle for 20 minutes.
3
If the asparagus is thicker than a pencil, use a vegetable peeler to shave the outer layer from about 2.5 cm (1 in) above the base to the bottom. Cut the asparagus into roughly 4 cm (1½ in) pieces.
4
Blanch the asparagus in the boiling water until just tender, about 3.5 minutes (less for thinner stalks). Taste a piece — it should still have a slight crunch in the centre. Drain and spread in a single layer on the prepared baking sheets to cool.
5
Place half the croutons in a large salad bowl and toss with 75 ml of the vinaigrette. Let soak for 10 minutes.
6
Add the remaining croutons, the asparagus, and the pickled onion (without the soaking vinegar) to the bowl. Tear the mint leaves into small pieces. Crumble the feta over the salad in large chunks.
7
Toss gently with the remaining 75 ml vinaigrette and season with salt. Adjust with more salt, vinaigrette, or the pickled onion vinegar to taste. Serve at room temperature.
8
Leftovers can be stored, covered, in the fridge for up to one night.
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