Summer, and its ragging humidity, has arrived with a vengeance this weekend. It feels too hot to do anything, including turning on the oven, so we're relying on all things barbecue. This salad originally came together as a way to use up the last of some wilting herbs, and has now become an early summer staple - when asparagus are fresh and in their prime.
ASPARAGUS + KALE SALAD // serves 4
Ingredients:
1/2 cup brown rice
1 cup water
1 head lacinato kale, washed and roughly chopped
1 bunch asparagus, sliced on the diagonal into 1" pieces
2 cups mixed fresh leafy herbs (such as cilantro, parsley, basil, etc)
Grilled tofu or boneless skinless chicken thighs
dressing //
2 tsp dijon mustard
1/4 cup olive oil
3 Tbsp white balsamic vinegar
1 Tbsp white vinegar
salt and pepper
What to do:
Bring the rice and water to a boil. Cover and simmer for 45 minutes until cooked. Set aside to cool slightly.
Make the dressing by whisking all the ingredients together.
Toss the asparagus in a bit of oil, and barbecue until charred but still crunchy. While the grill is hot, cook your protein - tofu, chicken or other.
Combine the kale, herbs, room temperature rice and grilled asparagus in a large bowl. Toss with dressing, being sure to evenly coat all the greens.
Serve immediately.