From the Menu // Char-grilled Asparagus Salad Recipe

We've got a delicious menu of smoked meats, salads, sandwiches & sides at our premium brew & smoke house! Check out the recipe below for one of our favourite dishes & make it at home to impress your family & friends! 



Grape tomatoes, radicchio, pine nuts, ricotta salata, lemon (GF/V) - Serves 4

Tap Rooms Asparagus Salad


Dressing Ingredients
- 125ml x lemon juice
- 60g x Dijon mustard
- 2 x cloves of garlic
- 180ml x grapeseed oil
- 200ml x extra vigin olive oil
- Sea Salt

Salad Ingredients
- 4x bunches of asparagus
- 80g x pitted Kalamata olives
- 100g x red grape tomatoes
- 100g x yellow grape tomatoes
- 1/4 bunch continental parsley
- 80g x ricotta salata (dried ricotta) 
- 160g x radicchio lettuce chopped
- 40g x toasted pine nuts
- 40ml x olive oil
- Sea salt


In a jug blender add the lemon juice, garlic cloves, Dijon & two pinches of salt and blend on high. Slowly pour both oils into blender to emulsify the dressing till combined & thick - refrigerate while you make the salad.

In a steel bowl, mix the tomatoes, olives, radicchio, parley, pine nuts & mix with dressing to taste. Mix asparagus, olive oil & salt and grill or BBQ until asparagus has a slight charon it, but still has a good amount of bite. Cooking time will depend on thickness of asparagus but will be approx. 2-3 mins. 

Place asparagus on plate; serve salad on tops and in the middle of the asparagus & finish by grating the dried ricotta over the salad.

This salad can be plated or served as a tossed salad in a bowl



julia warnock