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I am so excited to be joining in my first Recipe Redux this month. The Recipe Redux is a recipe challenge and blog hop started by registered dietitians, with a focus on DELICIOUS and nutritional foods. Yes, eating healthy can be tasty! And that is what all of the participants are here to show you. Each month there is a theme, and we all post our takes on the theme on the 21st of each month. And after an Easter weekend binge and some subsequent thoughts on mindful eating, what better time for me to join this group.
This month’s theme is “The First Shoots of Spring,” such as scallions, leeks, pea shoots, rhubarb, and my personal favorite, asparagus. I had already told my family that I would bring an asparagus “something or other” for Easter, so I knew this would be the basis of my Redux recipe. And I will say, this salad was definitely not the part of the meal that constituted the aforementioned binge. That might have been the homemade bread, and chocolate. Ah yes, the chocolate! In fact, other than my aunt’s tossed salad (which was yummy with the addition of some cilantro), this was the only veggie. Easter is typically heavy on the carbs (bread and potato salad) and pork products (ham and kielbasa). So this was actually a nice, light contrast to the heaviness of the meal. And it would be equally tasty warm, room temperature, or cold, as we ate it, so it is definitely a dish that you can bring to a party or holiday gathering.
Several years back, for Easter, in fact, I brought Rachael Ray’s Asparagus-Caramelized Onion Salad to my friends’ house when I joined them after the baptism of their son, my godson, Logan. It was quite delicious, and I’ve made it a few times since. I had originally thought about that recipe for Easter this year, but I wanted to incorporate another of those spring shoots, and I wanted to make it just a little more exciting. So I thought I would roast the asparagus, caramelize some leeks instead of onions, and add a few dried cherries and goat cheese for extra flavor and a sweet and tangy balance to the earthiness of the asparagus and leeks. And to make it prettier. And because I always like to add a little goat cheese to make something more tangy and flavorful, like this salad or this potato dish. And I clearly have a thing with balsamic vinegar. So tasty!
I hope you’ll give it a try, and be sure to check out the other Redux participants’ recipes and blogs by using the links below.
- 1-1½ pounds asparagus, trimmed and cut into approximately 1 in. pieces on an angle
- 1 t plus 2 T extra-virgin olive oil, divided
- Kosher salt
- 2 leeks
- 3 T balsamic vinegar
- 2 t Dijon mustard
- Freshly ground black pepper
- ⅓ c dried cherries, chopped (can substitute dried cranberries)
- 4 oz goat cheese, crumbled
- Preheat your oven to 425°F.
- Toss the asparagus with 1 t olive oil and a sprinkling of kosher salt.
- Roast in the over for about 20 minutes, or until the asparagus is tender. Set aside or place in the refrigerator.
- Heat the 2 T olive oil in a pan over medium heat.
- Add leeks and cook until caramel colored, stirring occasionally, 10-15 minutes.
- Reduce the heat to low, add the balsamic vinegar and reduce slightly. Remove from heat and add the dijon mustard, and salt an pepper, to taste.
- Toss the caramelized leeks with the asparagus, and gently fold in the cherries and goat cheese.
- Serve warm, room temperature, or cold.
Adapted from Rachael Ray’s Asparagus-Caramelized Onion Salad.
Enjoy!
This recipe was shared with:
Newlyweds Recipe Linky 4/25/12
Gooseberry Patch A Market-Fresh Recipe Round-Up!
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Enjoy!
{ 16 comments… read them below or add one }
This salad looks great! I love that sweet and savory combo so much.
Janel recently posted…Recipe ReDux: Panko Crusted Asparagus Spears
Thanks! I am such a fan of sweet and savory, too!
Love asparagus and goat cheese! Not sure why I never put them together. This looks fabulous!
TastefullyJulie recently posted…{Recipe ReDux} Spring Risotto with Brown Rice and Asparagus
Thanks! Just sort of popped into my head to add it in to the asparagus salad.
Yum, yum, yum! This is making my mouth water!
Haha, thanks! I actually didn’t think the pictures looked all that pretty, but it tasted good.
YUM! caramelized leeks-what a great idea!
Thanks. It was a great way to have some sweet to balance the savory, without actually adding any sweeteners. Nice texture and contrast.
Congratulations on your first recipe with the Recipe Redux Challenge! Caramelized leeks sound divine in this recipe. Continued success
Thanks! It was fun, and I am excited to continue participating!
This sounds like such a tasty dish! Nice work
Thanks so much for posting at Scrumptious Sunday!
Addicted to Recipes recently posted…Scrumptious Sunday #8
Thank you. Happy to join. Now I just have to check out some other posts this evening!
I think you combined all my favorite flavors – I adore dried cherries & goat cheese and nothing beats spring asparagus and leeks (I’ve never caramelized them.) Excellent 1st ReDux post – glad to have you on board!
Deanna Segrave-Daly recently posted…Sicilian Kale with Tuna, Capers & Cannellini Beans
Thanks! So happy to be participating and looking forward to next month.
All that grilling and caramelizing is sure to add a lot of extra flavor, love it. My son loves dried cherries, and we all like asparagus, this looks like a great combo!
Mary @ Fit and Fed recently posted…Mother’s Day Picnic Salad with Pea Shoots and Grilled Asparagus
Yes, it was a great way to add a lot of flavor without other unhealthy stuff. I hope you enjoy it.