Outdoor Cooking & Charcoal Oven Recipes / Grill

Chicory and grilled asparagus salad with shaved fennel and mustard vinaigrette

Cooked in the Charlie Charcoal Oven

Chicory and Grilled Asparagus Salad with Shaved Fennel and Mustard Vinaigrette

Charred asparagus, chicory and shaved fennel make a salad with plenty of bite. Bart Van Der Lee's wholegrain mustard vinaigrette brings them together. Warm asparagus from Charlie against crisp, fresh vegetables is a lovely contrast.

Bart Van Der LeeChef
Grill
Prep20 minutes
Cook10 minutes
Serves2 to 4
DifficultyMedium
Oven temperature180°C (355°F)
RackCharlie Oven Cooking Rack
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/chicory-and-grilled-asparagus-salad-with-shaved-fennel-and-mustard-vinaigrette-by-chef-bart-van-der-lee

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven$6,400.00Choose your oven
  • Charlie Oven Cooking Rack$300.00
  • Charlie Oven Tongs 55cm$46.00
Charlie Oven Cooking Rack and Charlie Oven Tongs 55cm $346.00 together

Method

Setting up Charlie
  1. Load half a football of lumpwood charcoal into the Charlie Oven firebox and light
  2. Allow the oven to reach 180°C (355°F) with the door closed
  3. Place the Charlie Oven Cooking Rack inside to preheat
  1. Cut the chicories from the bottom so the leaves fall off the core and place them into your salad bowl.
  2. Clean the asparagus and coat with the separate 1 tbsp grilling oil and season with salt. Grill on the preheated Charlie Oven Cooking Rack at 180°C (355°F) for 3 to 4 minutes until well charred.
  3. In a small bowl, whisk together the whole grain mustard, white wine vinegar and extra virgin olive oil to make the vinaigrette.
  4. Cut the grilled asparagus into bite-sized pieces and add them to the salad bowl with the chicory.
  5. Shave the fennel thinly with a vegetable slicer or knife and add to the salad.
  6. Mix in the vinaigrette and season with a pinch of salt just before serving.

Tips

  • You can also add other seasonal grilled vegetables like artichokes, courgettes or spring onions
  • Make the vinaigrette just before serving for the freshest flavour
  • Use a mandoline or vegetable peeler for paper-thin fennel shavings
  • The asparagus should be well charred but still have a slight bite to it
  • This salad works beautifully as a side dish or a light lunch

More recipes

The cook

Bart Van Der Lee

Chef

Bart van der Lee is a Dutch chef who reached the final of MasterChef: The Professionals in 2020. He trained in the Netherlands, has worked in Michelin-starred restaurants and now works as a private chef based in Greater London. He hosted Charlie Oven’s Fish and Seafood Masterclass.

More recipes by Bart Van Der Lee

Frequently asked questions

  • How long does asparagus need on the grill in Charlie?

    3 to 4 minutes on the preheated cooking rack at 180°C (355°F). Drizzle with olive oil and salt first, and take it off when it is well charred but still has a slight bite.

  • Can I make the mustard vinaigrette ahead?

    It is best made just before serving for the freshest flavour. It only takes a moment: whisk the whole grain mustard, white wine vinegar and extra virgin olive oil together, then dress the salad straight away.

  • How do I shave fennel thinly for this salad?

    Use a mandoline or a vegetable peeler for paper-thin shavings. A sharp knife works too if you take your time. Add the fennel to the bowl with the chicory leaves and grilled asparagus.

  • What other vegetables can I add to the asparagus salad?

    Seasonal grilled vegetables such as artichokes, courgettes or spring onions all work well alongside the asparagus. Grill them on the cooking rack in Charlie, and serve the salad as a side dish or a light lunch.