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Arugula Salad with Spring Grilled Veggies


2 tablespoons olive oil
1-2 tablespoons sherry vinegar
½ -1 teaspoon dijon mustard
2 cloves of chopped garlic
squeeze of lemon
1 large shallot, minced

1 pound little potatoes, sliced in half
1 bunch asparagus, ends trimmed
salt and pepper
olive oil for grilling
4 cups arugula
¼ cup chopped chives
2 tablespoons capers
zest and juice of 1 lemon


  1. Put the dressing ingredients in a large bowl and whisk together. Set aside.
  2. Prep potatoes and asparagus and season with salt and pepper.
  3. Heat a grill pan to high heat and brush with oil. Place the potatoes, cut side down and let them cook until char marks start to form (flip to check).
  4. Flip potatoes, add a good squeeze of lemon juice and continue cooking until roasted on the outside and tender in the middle, about 20-25 minutes.
  5. Reduce heat and cover if necessary. Transfer cooked potatoes to the large bowl with the dressing and toss to coat.
  6. Brush grill plate with oil and add the asparagus. Cook until crisp and tender, about 4-5 minutes each side. Let cool slightly and cut to 1-inch pieces.
  7. Transfer to the large bowl with dressing and toss with arugula, onions, capers, chives and lemon zest.
  8. Taste and season with salt and pepper. Serve at room temp, or make ahead and chill.