Grilling the bread and asparagus adds smoky flavour to this Italian bread salad. For best results, use day-old sourdough bread—it becomes extra crispy when cooked on the grill.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon each salt and pepper
- 4 eggs (shells-on)
- pinch each salt and pepper
- 2 sourdough bread
- 1 teaspoon extra-virgin olive oil
- 1 asparagus (about 450 g), trimmed
- 1 clove garlic halved lengthwise
- 1 avocado peeled, pitted and sliced
- 1 cup halved cherry tomato
- 1/2 cup thinly sliced red onion
- 1/3 cup torn fresh basil
MethodSalad: In saucepan, add eggs and enough water to cover by at least 1 inch (2.5 cm); bring to boil. Reduce heat; boil gently for 4 minutes. Remove from heat and let stand for 4 minutes. Drain and run eggs under cold water for 2 minutes; drain. (Make-ahead: Refrigerate for up to 2 days.) Peel eggs and halve lengthwise; sprinkle with salt and pepper. Set aside.
Brush both sides of bread with oil. Place bread and asparagus on greased grill over medium-high heat; close lid and grill, turning once, until asparagus is tender and slightly grill-marked and bread is grill-marked, about 7 minutes. Rub both sides of bread with cut sides of garlic; discard garlic. Let cool slightly; cube bread and halve asparagus crosswise.
In large bowl, gently toss together bread, asparagus, avocado, tomatoes, red onion and basil.
Dijon Dressing: Meanwhile, in small bowl, whisk together oil, vinegar, mustard, salt and pepper.
To finish: Toss bread mixture with dressing to coat. Top with eggs.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 443 mg
- Sugars 4 g
- Protein 13 g
- Calories 330.0
- Total fat 20 g
- Potassium 556 mg
- Cholesterol 216 mg
- Saturated fat 4 g
- Total carbohydrate 27 g
- Iron 21.0
- Folate 88.0
- Calcium 7.0
- Vitamin A 20.0
- Vitamin C 25.0