Asparagus Bread Salad

Serves 4

Photo by Dominic Perri Photography

Photo by Dominic Perri Photography

2 tablespoons white wine vinegar

¼ cup olive oil

1 tablespoon Dijon mustard

4 thick slices rustic bread

8 ounces asparagus, trimmed and cut into bite-sized pieces

1 bunch radishes, greens removed and reserved, cut into quarters or halves

4 cups fresh spinach or Swiss chard leaves, torn into bite-sized pieces

Salt and pepper to taste

Combine the vinegar and oil in a small jar with the mustard and a pinch of salt and shake well to combine.

Toast or grill the bread until crisp and golden. Cut or tear bread into bite-sized pieces.

Combine the bread cubes, asparagus, radishes and their greens, and spinach in a large bowl. Toss with dressing and season with salt and pepper to taste.

See other recipes from Last Bite: Asparagus here.