Asparagus Salad | Jack Dusty at the Ritz-Carlton Sarasota

Asparagus Salad | Jack Dusty at the Ritz-Carlton Sarasota

By Chef John Ford 

Serves 4


  • Truffle Vinaigrette
  • 1oz Fine Red Wine Vinegar
  • 1 Sprig Fresh Thyme, leaves picked
  • 1 clove Garlic
  • 0.5 oz Dijon Mustard
  • 0.5 oz Honey
  • 2oz Salad Oil
  • 1oz Olive Oil
  • 1oz Truffle Oil
  • Salt and Pepper to taste



In a blender or a bowl with a whisk combine Vinegar, thyme garlic, mustard and honey. While blending or stirring, slowly incorporate the oils into the base until emulsified. Season to taste.


For Salad

  • 2 Bunches of Asparagus, Trimmed, Blanched And Shocked
  • 5 oz watercress, cleaned
  • 4 oz Truffle Vinaigrette
  • 2 Hard Boiled Egg, Yolk & White Separated And Chopped Fine
  • 3 Oz Shaved Parmesan
  • 2 Oz Shaved Guanciale
  • 2 Oz Kataifi Dough Fried


In a bowl, toss the asparagus and watercress with the dressing. Season to taste. Plate in a large serving bowl or platter and garnish with the chopped egg, Shaved Parmesan, Guanciale and Crispy Kataifi. 


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