Spelt and grilled asparagus salad with fresh herb vinaigrette

Salade épeautre et asperges

A salad that's easy to make, tasty and fresh. A favourite recipe from Nicole-Anne Gagnon.

Ingredients

  • 1 250g packet of asparagus
  • 225 g spelt
  • 600 ml water
  • 300 ml cherry tomatoes, halved
  • 2 green onions, thinly sliced
  • olive oil
  • salt to taste
  • Crisp lettuce leaves
Dressing:
  • 1 clove garlic, chopped
  • 30 ml white wine vinegar
  • 45 ml chopped parsley
  • 15 ml tarragon, chopped
  • 15 ml chopped coriander
  • 30 ml chopped basil
  • 150 ml olive oil
  • salt and freshly ground pepper

Preparation

  1. Oil the asparagus, season with salt and grill on the barbecue or under the broiler until golden but still crisp to the bite. Cut into pieces and set aside.
  2. Meanwhile, cook the spelt in simmering salted water for around 25 minutes or until the grains are tender. Drain if necessary and drain to cool.
  3. Prepare the dressing: using a hand blender, purée all the ingredients except the oil. Gradually add the oil to make a mayonnaise-like dressing. Season to taste.
  4. Add the vinaigrette, reserved asparagus, tomatoes and chopped green onions to the spelt.
  5. Leave to rest for a while before serving with lettuce leaves.
Preparation
45 minutes
Cooking
30 minutes
Servings
For 4
Category
Appetizers
Main dishes
Recipe by
Nicole Anne Gagnon