Local Summer Salad with Asparagus & Pink Peppercorn Vinaigrette

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Look for the freshest local greens in store and use a combination of what’s in season. You can also omit the greens and make a delicious asparagus salad or side dish.

Serves 4

Ingredients

1 head butter lettuce, mache, baby arugula and other tender local greens

1 bunch asparagus, trimmed

4 eggs

Parmesan, shaved

Pink peppercorns

1 shallot (or spring onion, see note)

1 small clove garlic

1/3-cup white wine vinegar

1/3-cup olive oil

Flaky salt

 

Directions

Cook the eggs: Place in a saucepan and cover completely with cold water. Bring to a boil, remove from heat and cover. Let sit covered for 6-9 minutes depending on desired doneness. Drain and cool under cold running water. Slice or halve and set aside.

Roast the asparagus: Preheat oven to 475 degrees. Arrange asparagus on a baking sheet and drizzle with olive oil. Roast for 10 minutes or just until bright green and beginning to brown. Remove from oven, season with salt and let cool.

Mix the vinaigrette: Finally chop the shallot or the bulb of the spring onion and mince the garlic clove. In a small bowl combine the shallot, garlic, vinegar and ¼ tsp. salt. Let sit for 10 minutes. Whisk in oil and crushed pink peppercorn to taste. Season with more salt if desired.

In a large shallow bowl or serving platter, layer the greens, asparagus and eggs. Drizzle with vinaigrette and top with parmesan, salt and more pink peppercorns.