Ingredients
Brioche Croutons
- 3 cups brioche bread cubes
- 1 to 2 tablespoons olive oil
- Kosher salt and pepper, to taste
Salad
- 1 pound asparagus spears
- 1 can chickpeas, drained and rinsed
- ¼ cup crumbled feta cheese
- ¼ cup sliced almonds
Honey Mustard Vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, finely minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Instructions
- Prepare the Brioche Croutons: Preheat your oven to 400°F (200°C). Spread the brioche bread cubes evenly on a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Toss the cubes to coat them well and season all over with kosher salt and freshly ground pepper.
- Bake the Croutons: Place the baking sheet in the oven and bake the brioche cubes for 10 to 12 minutes until they turn golden and crunchy. Keep an eye on them to prevent burning. While the croutons bake, start preparing the salad.
- Shave the Asparagus: Using a vegetable peeler, shave the sides of the asparagus spears by moving the peeler back and forth to create thin ribbons, leaving the tips whole. Transfer the shaved asparagus and the tips into a large mixing bowl.
- Combine Salad Ingredients: Add the drained chickpeas, crumbled feta cheese, and sliced almonds to the bowl with the asparagus. Toss gently with salt and pepper to taste.
- Make the Honey Mustard Vinaigrette: In a separate bowl, whisk together the apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until well combined. Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing emulsifies and thickens.
- Toss the Salad: Drizzle the honey mustard vinaigrette over the asparagus mixture and toss everything to coat evenly.
- Serve with Croutons: Top the dressed salad with the freshly baked brioche croutons, breaking some into smaller pieces for texture variation. Serve immediately for best crunch and freshness.
Notes
- To save time, brioche bread cubes can be prepared a day ahead and stored in an airtight container.
- The honey mustard vinaigrette can be refrigerated in a sealed container for up to one week.
- For a nut-free version, omit the sliced almonds.
- Use fresh, firm asparagus for the best texture and flavor.
- This salad is best served fresh; however, the components can be prepped in advance and assembled just before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
