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Easy prep
20 minutes

Asparagus & Quinoa Spring Caesar Salad

with Grana Padano-Crusted Croutons

Cooking time

20 minutes

Servings

2/4

Calories

680 /serving

Spring forward with this whimsical meal in a bowl that shows how the classic Caesar salad can be a real shape shifter. Grains of delicate red quinoa form a fluffy base for a veggie fix of seasonal asparagus, baby greens and radishes. The rest of the fixings add a layer of luxe, including our lip-smackingly creamy vinaigrette and homemade ciabatta croutons encrusted with Grana Padano cheese, hot from the oven.

We will send you:

  • 60g Radishes
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • ½ Bunch of asparagus
  • 60ml Caesar vinaigrette
  • 95g Red quinoa
  • 25g Grana Padano (contains rennet)
  • 1 Ciabatta roll
  • 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Eggs, Milk, Mustard, Wheat, Barley

You will need:

Medium pot
Medium pan
Strainer
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
31 g
Saturated Fat
5 g
Sodium
780 mg
Total Carbs
80 g
Sugars
7 g
Protein
22 g
Fibres
7 g
Preparation
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Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the rinsed quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork and spread out on a plate to cool.
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Mise en place
While the quinoa cooks, snap off and discard the woody ends of the asparagus; cut each stalk in thirds on an angle. Cut the ciabatta into bite-size pieces. Thinly slice the radishes; place in a bowl of salted water.
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Make the croutons
On a lined sheet pan, toss the ciabatta with ½ the Grana Padano and a generous drizzle of olive oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and toast in the oven, 4 to 6 minutes, until golden brown.
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Sauté the asparagus
While the croutons toast, in a medium pan, heat a drizzle of olive oil on medium-high. Add the asparagus and sauté, stirring frequently, 2 to 4 minutes, until tender; season with the remaining spice blend and S&P to taste.
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Make the salad
In a large bowl, combine the quinoa, baby greens, radishes and remaining Grana Padano. Add ½ the vinaigrette and toss to combine; season with S&P to taste.
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Plate your dish
Divide the salad between your bowls. Top with the asparagus and croutons. Serve the remaining vinaigrette on the side. Bon appétit!