Grilled Asparagus and Arugula Salad with Strawberry Vinaigrette

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This is the perfect salad to welcome early summer, when the local asparagus and the first harvest of strawberries are at their best.


  • 1 large bunch asparagus, bottom inch of stem trimmed
  • 1 teaspoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 6 cups organic baby arugula
  • 6-8 fresh mint leaves (optional)
  • 1 pint fresh strawberries
  • 3 tablespoons brown rice vinegar
  • 1 tablespoon walnut oil
  • 3 tablespoons grapeseed or other mild oil
  • Sea salt and freshly ground black pepper
  • 3 ounces feta cheese, crumbled


  1. Arrange the asparagus on a plate. Drizzle the olive oil over the asparagus, then sprinkle with the sea salt and pepper. Using your hands, coat the asparagus with the oil. Heat the grill, or use a grill pan on the stove over medium-high heat. (If you’re using the grill, use a vegetable holder to keep the asparagus from falling through the grill rack.) Cook the asparagus in a single layer for about 3 minutes, using tongs to turn the stalks so they cook evenly.
  2. Transfer the cooked asparagus to a plate. Arrange the arugula on a large serving platter. Scatter the mint leaves over the arugula. Arrange the asparagus over the arugula. Rinse and then remove the green caps from the strawberries. Scatter half the berries (the smaller ones) evenly over the salad.
  3. To prepare the dressing, place the remaining strawberries in a blender cup. Add the vinegar and oils. Blend on high speed for about 20 seconds until well blended. Taste for seasonings.
  4. Pour the dressing evenly over the salad. Scatter the crumbled feta cheese evenly over the top.