Asparagus & Quinoa Spring Caesar Salad
with Grana Padano-Crusted Croutons
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Spring into summer with this whimsical meal in a bowl that shows how the classic Caesar salad can be a real shape-shifter. Grains of delicate red quinoa form a fluffy base for a veggie fix of asparagus, baby greens and radishes. The rest of the fixings add a layer of luxe, including our lip-smackingly creamy vinaigrette and homemade ciabatta croutons encrusted with Grana Padano cheese, hot from the oven.
We will send you:
- 100g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- ½ Bunch of asparagus
- 60ml Caesar vinaigrette
- 95g Red quinoa
- 25g Grana Padano (contains rennet)
- 1 Ciabatta roll (or Parisian baguettine)
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Barley, Eggs, Milk, Mustard, Sesame, Wheat
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Salt & pepper (S&P)
Parchment paper
Oil
Total Fat
29 g
Saturated Fat
5 g
Sodium
670 mg
Total Carb
68 g
Sugars
5 g
Protein
19 g
Fibre
5 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Mise en place
Meanwhile, remove the woody ends of the asparagus; cut into thirds on an angle. Medium-dice the ciabatta. Thinly slice the radishes; place in a bowl of salted water.
Make the croutons
On a lined sheet pan, toss the ciabatta with ½ the cheese, a generous drizzle of oil, ½ the spices and S&P. Toast in the oven, 4 to 6 min., until golden brown.
Sauté the asparagus
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the asparagus and sauté, 2 to 4 min., until tender; season with the remaining spices and S&P.
Make the salad
In a large bowl, combine the quinoa, baby greens, radishes (drain and pat dry before adding), remaining cheese, ½ the vinaigrette and S&P.
Plate your dish
Divide the salad between your bowls. Top with the asparagus and croutons. Serve the remaining vinaigrette on the side. Bon appétit!
