Spring Greens and Asparagus Salad with Zesty Anchovy Vinaigrette

By Gail Gordon Oliver

I eat asparagus at least once a day when it’s in season and this dish does the trick when I want to dress up this spring delicacy without destroying its special simplicity. This recipe makes more vinaigrette than is needed for the salad. Drizzle what’s left over on any protein you’re serving, or use it for crusty bread dunking. (Actually, a double recipe might just be called for.)

Makes 4 servings

Roasted/grilled asparagus

1 pound           asparagus

1/2 tbsp           extra virgin olive oil

pinch               salt      


2 tbsp              freshly squeezed lemon juice

1 tsp                Dijon mustard

1/4 tsp             salt

1/4 tsp             pepper

1/3 cup            extra virgin olive oil, avocado oil or camelina oil

5                      anchovy filets, chopped

1                      clove garlic, minced

6 cups              (packed) assorted spring greens

2 ounces          (approx) Parmigiano-Reggiano or Pecorino Romano cheese or similar hard cheese, shaved using a vegetable peeler

Roast/grill the asparagus: Toss the asparagus with the oil and salt. Place in a single layer on a parchment-lined baking sheet and bake in a 400º F oven (or directly on the grill rack of a grill preheated at medium-high) until just tender and slightly limp, 8 to 10 minutes (turning once only if grilling). Immediately remove the asparagus from the pan/rack. Cool completely before assembling the salad.

Make the vinaigrette: In a small bowl, whisk together the lemon juice, mustard, salt and pepper. Slowly whisk in the oil until the mixture is emulsified. Stir in the anchovies and garlic.

Just prior to serving, in a large bowl, toss the greens with just enough of the vinaigrette to moisten them. Arrange the greens on a large serving platter (or on four individual plates). Toss the asparagus with some of the vinaigrette. Arrange the asparagus on or beside the greens. Scatter the cheese shavings on top. Serve immediately.