The perfect complement to fruit salads, as well as a great accompaniment to Duck and Lamb.
Grilled Asparagus Strawberry Salad
For each salad:
6 to 8 pencil asparagus per salad, washed and trimmed 6 large strawberries, shucked & halved 1 cup red tipped leaf lettuce, washed, dried and cut chiffonade 2 T. extra virgin olive oil Pinch of grated salt & pepper 3 oz. Chef Lerman’s Strawberry Dijon Dressing
Toss aparagus with olive oil, salt & pepper. Grill quickly on hot grill (wood grill tastes best) 1 min., turn and 1 min. additional. Remove from heat. Arrange chiffonaded lettuce on salad plates and top with asparagus and strawberries. Drizzle with Chef Lerman’s Strawberry Dijon Dressing and serve.