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Mediterranean · Salad
Asparagus and Feta Salad with Mint
Crisp-tender blanched asparagus tossed with vinaigrette-soaked croutons, quick-pickled red onion, torn mint and crumbled feta. A springtime salad that balances crunch, salt, sharpness and fresh herb, served at room temperature.
- YieldServes 4 generously
- Hands-on30 min
- Total57 min
- Difficulty
Ingredients
- to tastesalt, for the blanching water, which should taste like the sea, and for seasoning
- ½medium red onion, sliced thinly
- 1 tbspred wine vinegar, for macerating the onion
- 680 gasparagus, about 1 1/2 lb or 2 bunches; woody ends removed
- 4 cupstorn croutons, torn croutons, made separately
- 24large mint leaves
- 85 gfeta cheese, about 3 oz
- 160 mlred wine vinaigrette, 2/3 cup goes in over two additions, from a double batch of basic red wine vinaigrette (made separately); extra to adjust
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