This salad recipe is from cookbook author and Food Network star Bobby Flay.

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Makes 6 servings

For the dressing:

1/2 teaspoon finely grated lemon zest

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1/4 cup fresh Meyer lemon juice, or 3 tablespoons fresh lemon juice plus 1 tablespoon fresh orange juice

1 tablespoon red-wine vinegar

2 tablespoons mayonnaise

1 heaping tablespoon whole-grain mustard

2 teaspoons honey

Kosher salt and ground black pepper

1/2 cup extra-virgin olive oil

For the salad:

2 cups plus 2 tablespoons canola oil, divided

2 pocketless pita breads, halved and sliced 1/4-inch strips

Kosher salt and ground black pepper

1 bunch asparagus, trimmed

6 ounces mesclun greens

1 cup grape tomatoes, halved

8 ounces aged white cheddar cheese, cut into 1/2-inch dice

1 English cucumber, cut into 1/2-inch dice

1/2 cup pitted and coarsely chopped Kalamata olives

1 cup drained canned chickpeas, rinsed and drained again

1. To make the dressing, in a medium bowl, whisk together the lemon zest and juice, vinegar, mayonnaise, mustard and honey. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day ahead and refrigerated tightly covered.

2. To prepare the salad, in a medium saucepan over medium, heat 2 cups of the canola oil until it reaches 360 degrees on a deep-fat thermometer. Fry the pita strips, in batches, until lightly golden brown and crisp, turning once, about 1 minute. Use a slotted spoon to transfer to a plate lined with paper towels. Season with salt and pepper.

3. Heat a grill to high or heat a grill pan over high heat.

4. Brush the asparagus with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the asparagus, turning once, until crisp-tender, 4 to 6 minutes. Transfer to a cutting board and cut on the bias into 1-inch-long pieces.

5. In a large bowl, combine the mesclun, tomatoes, cheese, cucumber, olives, chickpeas and asparagus. Add half of the dressing, season with salt and pepper, then toss well to coat. Divide the salad among large dinner plates. Drizzle with more of the dressing and top with the pita chips.

Recipe from Bobby Flay, cookbook author and Food Network chef (published by J.M. Hirsch, AP food editor)

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