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Warm Shiitake Tomato and Asparagus Farm To Table Salad with Deviled Eggs & A Fresh Oregano and Green Garlic Vinaigrette

  • Author: Irene
  • Total Time: 30 mins
  • Yield: 4 servings 1x


  • Deviled Eggs:
  • 6 hard boil eggs
  • ¼ cup quality mayonnaise
  • 1 tbsp. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tbsp. heaping finely chopped green garlic with green stems
  • Salt and fresh ground pepper
  • Pea sprouts for garnish
  • Salad:
  • 6 Boston Lettuce leaves
  • 1 large firm Hot House Tomato, cut in ¼ inch rounds
  • 1 lb Asparagus spears with woody ends trimmed
  • 6 large shiitake mushrooms, washed, stemmed and sliced in half
  • ¼ cup of Greek feta cheese
  • Pea Sprouts
  • Extra Virgin Olive Oil
  • Salt and ground pepper to taste
  • Vinaigrette:
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. red wine vinegar
  • ½ cup olive oil
  • 1 tbsp. fresh oregano finely chopped
  • 1 tbsp. green garlic, finely chopped
  • Salt and freshly ground black pepper to taste


  1. For the deviled eggs: Remove the egg shells from the hard boiled eggs. Slice the eggs in half lengthwise, remove the yolk and add them to a medium sized bowl. Place the egg whites aside. Add the remaining ingredients to the egg yolks and mix well with a fork to ensure the egg yolks are broken down. Fill each egg white evenly with the egg yolk mixture and garnish with pea sprouts. You can use a piping bag if you want to get fancy! Set aside the deviled eggs aside.
  2. For the salad: Preheat your grill or a grill pan to high heat. Lightly coat Asparagus and Tomato slices with olive oil and season with salt and pepper. Grill Asparagus for 2 to 3 mins until desired tenderness and grill marks are present. Set aside. Place tomatoes on the grill and cook each side for 30 to 40 seconds until warm and tender. Set aside. Heat a medium pan and add 1 tsp of olive oil. Once hot, add the mushrooms and sauté for 5 -6 minutes until nicely browned. Season the mushrooms with salt and pepper and set aside.
  3. For the dressing: In a bowl, mix lemon juice and vinegar with oregano, garlic and season with salt and pepper. Slowly whisk in the olive oil until the vinaigrette is smooth and creamy.
  4. On a large platter, lay out the Boston lettuce leaves. Add the grilled asparagus on top and then the tomatoes. Distribute the shiitake mushrooms and sprinkle with feta cheese. Drizzle a ¼ cup of the dressing over the entire salad. Garnish with the pea sprouts and place the deviled eggs on the salad. Serve and enjoy!
  • Prep Time: 30 mins