Kitchen Kettle Village
4
30 minutes
30 minutes
American
Salads
1 cup Kitchen Kettle Village Pepper Relish
1/2 Tbsp tomato paste
1 tsp Kitchen Kettle Dijon Mustard
1/3 cup red wine vinegar
1 clove garlic
Black pepper to taste
½ cup Varietal Extra Virgin Olive Oil -Mild
1 bunch asparagus
1 medium pepper, red, orange or yellow, cored and sliced
1 medium onion, red or white, sliced, leaving root on ends and cut into 1/2 inch pieces
Puree all ingredients for the vinaigrette except the oil. Add oil slowly to create an emulsion. Set aside.
Poach asparagus and set aside until ready to assemble salad.
Core and slice peppers. Slice onions, leaving root on ends and cut into 1/2 inch pieces so onion stays together when grilling.
Coat veggies with oil for grilling. Season with salt and pepper.
Grill until al dente. Arrange grilled vegetables on platter and drizzle with the vinaigrette.
