Servings Prep Time Cook Time
2-4 20 minutes 10 min
Ingredients
- 2 Red chicories
- 2 white chicories
- 2 bunches green asparagus
- 1 fennel bulb
- 1 tsp whole grain mustard
- 10 ml white wine vinegar
- 30 ml extra virgin olive oil
Directions
1. Cut the chicories from the bottom so the leaves fall of the core and place them into your salad bowl.
2. Clean up the asparagus and drizzle with some olive oil and salt. Grill them in a preheated Charlie oven at 180°C for 3-4 minutes or till they are well charred.
3. Mix the mustard, white wine vinegar and olive oil to make the vinaigrette
4. Cut the asparagus into bite sized pieces and add them to the salad bowl.
5. Shave the fennel thinly with the vegetable slicer or with a knife and add this to the salad.
6. Mix in the vinaigrette and season with a pinch of salt just before serving.
Notes:
You can also add other seasonal grilled vegetables to this salad like artichokes, zucchini or spring onions.
Cooked in a Charlie Oven
This recipe is made for live-fire charcoal cooking. Here is the kit that nails it every time: