Here at Noosa Foodie we are big fans of cooking and eating seasonally and locally, and this salad fits the bill big time at this time of the year. Local tomatoes are amazing at this time of the year (I grow my own), as is the local asparagus which I buy from the Noosa Farmers Market.
Although I named this dish “Christmas Salad”, it can of course be enjoyed whenever asparagus is in season. It is so-named due to its Christmassy colours and because asparagus is in season around Christmas time.
This salad is simple to prepare and great at a picnic or on a buffet. Serve with some lovely fresh bread to mop up the delicious dressing.
Ingredients (serves 4-6):
2 bunches of asparagus
1 x 250g punnets of cherry tomatoes
1/3 cup sun-dried tomatoes, sliced
Lemon Basil Dressing:
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon rind
2 tablespoons finely shredded fresh basil
Sea salt and freshly ground pepper to taste
1. Snap off the woody ends of each asparagus spear and trim the ends with a knife.
2. Fill a wide pan with water and bring to the boil. Add the asparagus spears and cook for 2 minutes or until just tender. Refresh under cold running water, drain and allow to cool.
3. For the dressing: combine all dressing in a screw-top jar and shake well to combine.
4. Cut half of the cherry tomatoes in half and place in a bowl together with the other whole cherry tomatoes, the blanched asparagus and the sliced sun-dried tomatoes. Shake the dressing and add to the salad, tossing well. Arrange on a platter and serve.