Asparagus, Bean and Pistachio Salad
Updated October 16, 2023
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
Salt
¼ pound asparagus, trimmed
¼ pound haricots verts, stems removed
1 clove garlic
2 handfuls soft leaf lettuce, cut into small pieces
¼ cup toasted pistachios
⅓ cup crumbled ricotta salata or aged goat cheese
2 teaspoons cider vinegar
3 tablespoons olive oil
Freshly ground black pepper
Truffle salt
Nutritional analysis per serving (4 servings)
6 grams carbs; 7 milligrams cholesterol; 190 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 2 grams fiber; 224 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into ¼-inch pieces.
- Step 2
Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.
Private Notes
Comments
Imerse garlic in oil & vinegar then remove
Use Humboldt Fog or other crumbly and tasty goat cheese