Strawberry, Chickpea, and Raw Asparagus Salad with Basil and Pink Peppercorns

by eat in my kitchen

Strawberry, Chickpea, and Rucola Salad

Whenever I buy a new appliance for my kitchen, a bigger wardrobe for our bedroom, or a more powerful driller for the tool box, I always ask myself how I managed before the new purchase entered our home. I’m totally fine with having to deal with limited space or less satisfying equipment in the house, but give me the comfort of improvement and I’m hooked for life.

This is exactly how I felt when I got my new fridge last December. It’s only the third fridge I have ever owned and although I can’t really complain about its predecessor – it did a decent job for more than 15 years – it drove me crazy at times. Mainly because the space it offered and the food I tried to put inside it did not match at all. I love fresh food, I buy a lot of fruit and vegetables every week at the farmers’ market, and all kinds of cheese, olives, capers, prosciutto … and wine of course. There are only two people to feed but our food needs space. Thinking back, I don’t know how I managed to store all the greens in my old fridge while I was working on my book a year ago, I have no idea. It worked, but now it’s different, now I actually enjoy my fridge. A few days ago I came into my kitchen with lots of bags and baskets full of rhubarb, berries, asparagus and other spring produce and everything fit. I looked at this silver beauty and couldn’t help but say “I love my fridge!”. When Samsung offered me their Chef Collection for my kitchen, I was over the moon and I still feel the same. When you love food and cooking you truly appreciate having the right equipment.

So when I took a look at all the vibrant colours in my fridge, I came up with a salad that looks and tastes as bright and fresh as this season. I cut raw green asparagus very thinly and mixed it with a handful of arugula and canned chickpeas. A few fresh strawberries on top and a light vinaigrette made with orange juice drizzled all over and it was almost done: Some pink peppercorns added subtle spice and their distinct aroma. It was a very satisfying spring creation.

Strawberry, Chickpea, and Rucola Salad

 

Strawberry, Chickpea, and Rucola Salad

Strawberry, Chickpea, and Raw Asparagus Salad with Basil and Pink Peppercorns

Serves 2

For the dressing

olive oil 3 tablespoons
freshly squeezed orange juice 2 tablespoons
white balsamic vinegar 1 tablespoon
fine sea salt
ground pepper

For the salad

young green asparagus, trimmed, 4 stalks
arugula leaves, 1 large handful
drained canned chickpeas, 2 handfuls
fresh strawberries, cut into quarters, 6
a few fresh basil leaves
a few pink peppercorns

For the dressing, in a small bowl, whisk the olive oil, orange juice, and vinegar and season with salt and pepper to taste.

Cut off the heads of the asparagus and cut them in half lengthwise. Using a mandoline, a cheese slicer, or a sharp knife, cut the asparagus stalks into long, very thin slices.

In a large bowl, arrange the arugula, asparagus, chickpeas, and strawberries in layers and drizzle with the dressing. Sprinkle with pink peppercorns and basil and serve immediately.

Strawberry, Chickpea, and Rucola Salad

 

Strawberry, Chickpea, and Rucola Salad

 

Strawberry, Chickpea, and Rucola Salad

 

Strawberry, Chickpea, and Rucola Salad

 

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