Caviar Medley™ Salad with Lemon Mint Pesto and Grilled Asparagus

Caviar Medley™ Salad with Lemon Mint Pesto and Grilled Asparagus

Caviar Medley provides a unique mix of acini de pepe pasta and parboiled long grain rice for a delicately colored side dish or salad base. All cook times matched for consistency.

InHarvest Products Used


Yield: About 11 ½ cup servings

  • 2 c. water
  • 8 oz. InHarvest Caviar Medley™


  • 1/4 c. pine nuts, toasted
  • 2 cloves garlic, peeled
  • 2 T. parmesan, shredded
  • ½ t. kosher salt
  • 1 c. fresh mint leaves
  • 3 T. lemon juice, fresh squeezed
  • 3 T. extra virgin olive oil


  • ½ c. grilled asparagus spears, 1 inch cut
  • ½ c. grape or cherry tomato halves
  • ½ c. spring carrots, ¼ inch slice, lightly blanched 
  • 1 T. capers, drained
  • 2 t. olive oil
  • Salt and black pepper to taste


  1. Bring 2 cups water to a boil. Stir in InHarvest Caviar Medley. Bring back to a boil, cover and reduce to a simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
  2. Spread rice onto full hotel pan or sheet pan and cool immediately.
  3. Combine all ingredients for pesto (except olive oil) in food processor. While processing, slowing drizzle olive oil in until desired texture is achieved.
  4. To make the salad, combine asparagus pieces, tomato halves, carrot slices, capers, olive oil and pesto and mix well. Season with salt and pepper.
  5. Serve with grilled chicken, fish or lamb kabobs.

Chef’s suggestion: Replace the carrots with grilled portobella mushrooms and serve warm with shaved Parmesan as a garnish.