Asparagus and Smoked Chicken Salad With Ginger Dressing

Ingredients

• 1 large shallot
• finely diced
• about 2 tablespoons
• 3 tablespoons rice wine vinegar
• 2 tablespoons dark brown sugar
• 1 tablespoon Dijon mustard
• Salt to taste
• Generous pinch of cayenne
• 1 tablespoon grated ginger
• 2 garlic cloves
• minced
• 2 teaspoons sesame oil
• 1/4 cup vegetable oil
• 1 pound asparagus
• Salt and pepper
• 1 serrano chile
• thinly sliced (optional)
• 1/2 cup roasted peanuts
• crushed
• 3/4 pound smoked chicken
• sliced
• 1 large lime
• halved
• Basil
• mint and cilantro leaves
• about 1/2 cup total

Instructions

1. To make the vinaigrette, put shallots in a small bowl.
2. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes.
3. Add ginger and garlic, then whisk in sesame oil and vegetable oil.
4. Taste and adjust seasoning.
5. Bring a large saucepan of salted water to a boil.
6. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths.
7. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size.
8. Place asparagus pieces into boiling water and cook for 1 minute.
9. Drain and cool under running water.
10. Blot dry.
11. To make the salad, put asparagus in a salad bowl.
12. Season with salt and pepper.
13. Add chile, if using, and crushed peanuts.
14. Dress with half the vinaigrette and toss to coat.
15. Arrange dressed asparagus on a platter or on individual plates.
16. Tear chicken slices into strips and scatter over asparagus.
17. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime.
18. Garnish with basil, mint and cilantro leaves and serve immediately.