Asparagus, Beans & Arugula Salad With Mustard Vinaigrette

Recipe by SarasotaCook
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Asparagus -- In a small sauce pan, fill with about 1" or a bit less of water and salt and bring to a low boil. Add the asparagus and cook, just 2-3 minutes depending on it's thickness. Then immediately remove and add to a ice bath. Just a bowl of water with ice. This will stop the cooking and keep the asparagus a bright green color (call blanching). Just let them cool off in the ice bath for a minute then remove and let drain and dry.
  • Vinaigrette -- Just mix the vinegar, olive oil, mustard, garlic, lemon, sugar, salt, and pepper. I like to use a small tupperware and then I just shake it up. You can also mix it in a small measuring cup or bowl. Whatever is easier for you.
  • Salad -- In a small bowl, I like to add the beans (drained and rinsed), asparagus, dill, and just a couple of teaspoons of the vinaigrette (not too much) and toss well.
  • Greens -- On your serving platter, I add the arugula, micro greens, onion and a squeeze of one of the lemon wedges and another couple of spoons of the vinaigrette and toss lightly. Then top with the asparagus and bean mixture. Just lightly toss.
  • Top the whole thing with the pecorino romano, a sprig of dill and the lemon slices around the side.
  • Serve -- Grill some salmon or possibly chicken - slice and top the salad. Drizzle the vinaigrette over the top. This makes an amazing dinner.
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