It sounds a bit posh, but this salad is very easy to make. Beautiful for lunch, or make it for a fancy dinner party when you want to impress.
Ingredients 9
2 bunches asparagus, about 12 large spears, woody ends trimmed, halved
extra-virgin olive oil, for drizzling
1 radicchio, core removed, cut into 3 wedges
4 peaches, yellow or white, halved, stones removed
1 handful mint leaves
1 handful basil leaves
Dressing
125 ml extra-virgin olive oil, for the dressing
1 lemon juice, large
1 shallot, finely diced
1 tsp Dijon mustard
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Method 4
Heat a chargrill pan or barbecue grill plate until smoking hot. Drizzle the with olive oil and season with salt and pepper. Grill until char lines develop, then transfer to a bowl. Repeat with the , then add to the bowl along with the asparagus.
Place the peach halves on the grill and turn often until char marks appear on all sides. Peel off the skins if you like, then tear the into bite-sized chunks or cut into quarters and add to the bowl.
To make the dressing, place the , juice of , , and in a jar, season with salt and pepper and shake well to combine.
Add the and to the bowl and dress the salad with as much or as little dressing as you like. I prefer my salads heavily dressed. Any leftover dressing will keep in the fridge for up to a week.
Shannon Martinez's tips
Any leftover dressing will keep in the fridge for up to a week.
