What's to Eat? Asparagus, Red Pepper, and Spinach Salad with Goat Cheese

Get your springtime produce on with Asparagus, Red Pepper, and Spinach Salad with Goat Cheese

The Occasion: Brown bag lunch. Or a light meatless supper. Also nice as part of a brunch menu. 

Why This Works: Goodies among the greens. Nothing outrageous or exotic, no mysterious superfoods or anything like that – just tasty bites of tender asparagus, pan-seared peppers and tangy goat cheese.  

The Verdict: Easy, in-season, and satisfying. With asparagus and baby spinach making a comeback in the produce aisle, now is the time to get your salad fix. Click on the photos to enlarge them and read the captions.

Printable Recipe- Asparagus, Red Pepper and Spinach Salad with Goat Cheese
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Asparagus, Red Pepper, and Spinach Salad with Goat Cheese
Recipe source: Best American Side Dishes from the Editors of Cook’s Illustrated (cookbook)
Serves 4 to 6

INGREDIENTS:

• 6 tablespoons extra-virgin olive oil, divided
• 1 small red bell pepper, cored, seeded, and cut into ¼-inch strips
• 1 pound asparagus, tough ends snapped off and cut on the diagonal into 1-inch pieces
• Salt and pepper
• 1 medium shallot, thinly sliced
• 1 tablespoon plus 2 teaspoon sherry vinegar
• 1 teaspoon minced garlic
• 6 ounces baby spinach
• 4 ounces goat cheese, cut into small chunks

DIRECTIONS:

• Heat 2 tablespoons of the oil in a skillet over high heat until it begins to smoke. Add the red pepper and cook until lightly browned, about 2 minutes, stirring only once, after 1 minute.
• Add the asparagus, ¼ teaspoon salt, and 1/8 teaspoon pepper and cook until the asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute.
• Stir in the shallot and cook until softened about 1 minute, stirring occasionally.
• Transfer the vegetables to a large plate and cool for 5 minutes.
• Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, garlic, ¼ teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined. (OR shake them all together in a jar with a lid.)
• In a large bowl, toss the spinach with 2 tablespoons of the dressing and divided among individual plates.
• Toss the asparagus mixture with the remaining dressing and place a portion over the spinach.
• Divide the goat cheese among the salads and serve immediately.