Simple yet sophisticated, this Asparagus and Kale Salad with Garlic Parmesan Citronette is a fresh take on hearty greens. Tender asparagus and nutrient-packed kale are tossed in a zesty citronette infused with garlic and Parmesan, creating a perfect balance of bright, savory, and tangy flavors. Ideal as a side dish or a light main, this salad brings seasonal ingredients to life with elegance and ease.
Ingredients
- 1 bunch asparagus
- 1 bunch kale, chopped into ribbons
- 4 eggs
- 3 cloves garlic, minced
- 1 tbsp. capers, minced
- 2 tbsp. parmesan, grated, plus more for garnish
- 1 tbsp. whole grain mustard
- ¼ tsp hot sauce
- 1 tsp black pepper
- 2 lemons, juiced
- Salt and pepper to taste
- Olive Oil
Directions
Turn on broiler. Trim ends off of asparagus, season with olive oil, salt, and pepper, and transfer to a foil-lined baking sheet. Broil for 5 minutes, or until slightly charred and cooked through. Set aside.
Place eggs in a small pot. Cover with cold water, and bring to a boil. Turn off heat, and let sit for 5 minutes. Transfer to an ice bath after 5 minutes, peel, and set aside.
Combine garlic, capers, parmesan, mustard, hot sauce, lemon juice, and pepper in a small bowl. Whisk to combine, then slowly stream in ½ cup olive oil until thick. Season to taste with salt.
To serve, toss asparagus and kale with dressing, and transfer to plate. Top with sliced eggs, and grate more parmesan on to garnish.