Asparagus and toppings
This particular salad I have made the past couple of summers and seems to be a hit every time. It is just layering. It was one of those things that I started with a base and just kept adding on.
Grill asparagus, put it on the bottom of the platter ( you can see them peeking out of the bottom). Grill corn, cut it off the cob and layer it on top. Take cherry tomatoes, cut them in half and then sprinkle on top. Chop basil and sprinkle over the top and use a few whole tops for decoration. Take goat cheese and randomly take chunks and spread through out. Sprinkle kosher salt over the top, olive oil and a little bit of balsamic vinegar. Serve at room temperature.
I love that you can make this advance and all the flavors scream summer, summer, summer.
This looks delish!!! I am in the middle of production for a large order, but I will be making this in the next few weeks.
This looks yummy! I’m going to make it for dinner tonight as a side to grilled swordfish.
Perfectjoanne [email protected]
My husband and I loved it. It’s a keeper. Thanks.
Good to hear. One of those summer classics at our house.joanne [email protected]