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Cooking Steps
Step
Description
Red Wine Vinaigrette In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes to macerate, then add olive oil, a generous pinch of salt and a small pinch of pepper. Stir or shake to combine, then taste and adjust salt and acid as needed. Dressing can be made 3 days ahead of time and kept in a sealed jar in the fridge.
Step
Description
Torn Croutons Preheat the oven to 200 C. For more tooth-friendly croutons, remove the crusts from the bread. Cut the loaf into 2.5cm (1 inch) thick slices then cut each slice into 2.5cm wide strips. Working over a large bowl tear each strip into 2.5cm pieces. Toss the croutons with the olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning. Toast croutons for about 18-22 minutes, checking them after 8 minutes Rotate the pan, switch their oven positions and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they being to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake croutons until they’re golden brown and crunchy on the outside with just a tiny bit of chew on the inside. Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. When done, let the croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 200 C. Freeze leftover croutons for up to 2 months.
Step
Description
Salad Set a large pot of water on to boil over high heat. Season it with salt until it tastes like the summer sea. Line two baking sheets with parchment paper. Set aside. Toss sliced onion in a small bowl with the vinegar and let it sit for 20 minutes to macerate. Set aside. If the asparagus is thicker than a pencil, stripey peel it, pressing lightly with a vegetable peeler to remove only the outermost skin from about 1 inch below the blossom to the base. Slice the asparagus into 1 1/2-inch-long pieces on a bias (cut diagonally). Blanch the asparagus in the boiling water until it’s just tender, about 3.5 minutes (less for thinner stalks). Taste a piece to determine doneness – it should still have the faintest crunch in the center. Drain and allow to cool in a single layer on the prepared sheets. Place half the croutons in a large bowl and toss with 75ml (1/3 cup) of the vinaigrette. Let sit for 10 minutes. Add the remaining croutons, asparagus and macerated onions (but not their vinegar, yet). Tear in the mint leaves in small pieces. Crumble in the feta in large pieces. Dress with another 75ml (1/3 cup) vinaigrette and season with salt, the taste. Adjust seasoning with salt, vinaigrette and the macerating vinegar as needed. Toss, taste again and serve at room temperature. Refrigerate leftovers, covered, for up to 1 night.
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