Artichoke heart and Asparagus Salad

I apparently can’t get enough asparagus, or artichokes lately. I’m just that kind of girl. This salad is not one that I created, but one that I certainly do love to eat. It brings back many memories. It’s a salad from Tria, but I have adapted it to be my own. This is the kind of salad that’s super simple to pull together on a whim. You grill, or roast a bit of asparagus, make a simple relish from onions and tomatoes, and everything else comes from the olive bar from your local grocer. It’s easy peasy. We like that around here. I’m a bit busy balancing three jobs, school, and some volunteer work. Tonight is the ever lovely foodie event of the year- The Taste of the Nation. I’m in charge of the wall of wine for the fourth year in a row. It’s an honor to be a part of this event year after year. Hopefully I will see a few of you there. This is a perfect dinner, or lunch. It’s the ultimate single person’s salad. Just prepare enough of each item, or enough for a few days. It’s great with Gruner Veltliner from Austria, or a crisp Rose from Provence. You can adapt it to your tastes as I did here. I hope you enjoy this. If you are ever in Philly, visit Tria. You will love it!

Artichoke and Asparagus Salad

Ingredients:

  • 1/4 cup artichoke hearts (oil free)
  • 1/2 cup Divina Gigante Beans (most whole foods have these on their salad bar)
  • 1/2 cup chopped cherry tomatoes
  • 2 Tbsp minced red onion
  • 1 tbs good quality extra virgen olive oil
  • A couple of drops of balsamic vinegar
  • 4 Asparagus spears, grilled, and chopped
  • 2 pieced sliced ciabatta bread, grilled and brushed lightly will olive oil
  • 1 Tbsp soft crumbled goat cheese
  • 1 Tbsp pine nuts, toasted
  • Salt and pepper

Steps:

  • Grill Asparagus, so it’s cooked, but still crunchy. Cool, and chop into bite size chunks.
  • Toast 1 Tbsp pine nuts, just until fragrant, and slightly brown.
  • Prepare tomato and onion relish. Chop onions, tomatoes, add 2 Tbsp olive oil, a couple drops of balsamic vinegar, salt and pepper.
  • Grill Bread, and place on plate.
  • Toss gigante beans, asparagus, artichoke hearts, and relish together.
  • Place bean mixture on top of grilled bread, and top with crumbled goat cheese, and toasted pine nuts
  • Salt and pepper to taste.
  • Enjoy!!

xoxo Sarah

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