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Asparagus Salad Recipe


This fresh salad was featured in our Guest Chef Cooking Challenge. Perfect for summer picnics and gatherings.


  • Vinaigrette:
  • 1 c. Kitchen Kettle Village Pepper Relish
  • 1/2 Tbsp. tomato paste
  • 1 tsp. Kitchen Kettle Dijon Mustard
  • 1/3 c. red wine vinegar
  • 1 clove garlic
  • Black pepper to taste
  • 1/2 c. Olive Basin Extra Virgin Olive Oil
  • Salad:
  • 1 bunch asparagus
  • 1 medium pepper, red, orange or yellow
  • 1 medium onion, red or white


Puree all ingredients but the oil. Add oil slowly to create an emulsion. Set aside.

To assemble the salad:
Poach asparagus and set aside until ready to assemble salad. Core and slice peppers. Slice onions, leaving root on ends and cut into 1/2 inch pieces so onion stays together when grilling. Coat veggies with oil for grilling. Season with salt and pepper. Grill until al dente. Arrange grilled vegetables on platter and drizzle with the Vinaigrette.

salad, kitchen kettle green tomato relish

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