Sunday, March 25, 2012

Loving springtime -- and this salad

No spring ingredient rings my bells more than asparagus -- OK, maybe strawberries -- and it won't be long before the local crop starts showing up in our farm markets.
Get ready to enjoy the new crop by stocking your pantry and fridge with the ingredients for this lovely, healthy and delicious salad. You can cut the recipe in half if necessary, but it also keeps well and is great as a leftover.

Recipe: Shaved Asparagus and White Bean Salad
Serves 6-8

  • 2 bunches fresh asparagus (about 1 lb each)

  • 1 tbsp olive oil

  • 1 medium red onion, thinly sliced

  • 3 1/2 cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans, drained and rinsed well

  • 2 tbsp fresh orange juice

  • 2 tbsp fresh lemon juice

  • 1 tbsp champagne vinegar

  • 1/2 cup chopped unsalted walnuts (2 oz), lightly toasted

  • 1/2 cup shaved pecorino romano or parmesan cheese (2 oz)

  • 1/4 cup slivered basil

  • Sea salt and fresh ground black pepper, to taste

  • Instructions:
    1. Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (You should be left with about 1 lb shaved asparagus.) Drizzle oil over asparagus and toss to coat.
    2. Add onion, beans, orange and lemon juices, and vinegar. Toss to combine.
    3. Fold in walnuts, cheese and basil. Season with salt and pepper. This salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator.
    Source: Clean Eating magazine

    1 comment:

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