Grilled Summer Salad with Asparagus

Croutons made with country-style bread add to the rustic nature of this hearty salad. Be sure to choose an extra-virgin olive oil, which comes from the first pressing of the olive, because the fruity flavour is an important element in this recipe. If you oil the grill well and press the vegetables down on the hot grill, you'll produce beautiful grill marks.

1 bunch fresh asparagus
2 medium red bell peppers, cut in half
1/4 cup (60 ml) extra-virgin olive oil, divided
Sea salt, to taste
1/2 tsp (2 ml) freshly ground black pepper
2 thick slices country-style whole-grain bread
1/4 cup (60 ml) freshly squeezed orange juice
2 Tbsp (30 ml) fresh thyme, chopped finely
2 tsp (10 ml) seeded mustard
1 head green leaf lettuce

Fire up the grill. Snap tough ends off asparagus and place them upright in a large bowl. Add bell pepper halves. Drizzle with 1 Tbsp (15 ml) olive oil and sprinkle with salt and pepper to taste. Toss vegetables until well coated.

Add peppers to grill first, cooking 2 minutes; then add asparagus and grill another 8 minutes. Slice bread into 1-in (2.5-cm) strips. Brush with olive oil and grill until toasty brown, about 3 minutes. Set aside vegetables and toast strips to cool. Whisk together orange juice, thyme, mustard, and remaining olive oil.

Cut asparagus into bite-size pieces and peppers into diagonal strips. Cut toasted bread into 1-in (2.5-cm) cubes. In a large bowl, combine with other ingredients except lettuce and toss gently.

Wash lettuce and place leaves on a plate. Serve grilled vegetables on top and garnish with fresh herbs. Serves 6.

Source: alive #262, August 2004