Local Summer Salad with Asparagus & Pink Peppercorn Vinaigrette


Local Summer Salad with Asparagus & Pink Peppercorn Vinaigrette

Yield 4 servings

Look for the freshest local greens in store and use a combination of what’s in season. You can also omit the greens and make a delicious asparagus salad or side dish.


  • 1 head butter lettuce, baby arugula or other tender greens
  • 1 bunch asparagus, trimmed
  • 4 eggs
  • Parmesan, shaved
  • Pink peppercorns
  • 1 shallot, chopped
  • 1 small clove garlic, minced
  • ⅓ cup white wine vinegar
  • ⅓ cup olive oil
  • Flaky salt 


Place in a saucepan and cover completely with cold water. Bring to a boil, remove from heat and cover. Let sit covered for 6-9 minutes depending on desired doneness. Drain and cool under cold running water. Slice or halve and set aside.

Preheat oven to 475°F . Arrange asparagus on a baking sheet and drizzle with olive oil. Roast for 10 minutes or just until bright green and beginning to brown. Remove from oven, season with salt and let cool.

In a small bowl combine the shallot, garlic, vinegar and ¼ tsp. salt. Let sit for 10 minutes. Whisk in oil and crushed pink peppercorn to taste. Season with more salt if desired.

In a large shallow bowl or serving platter, layer the greens, asparagus, and eggs. Drizzle with vinaigrette and top with parmesan, salt and more pink peppercorns.