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Asparagus, Beans & Arugula Salad With Mustard Vinaigrette Recipe

Asparagus, Beans & Arugula Salad With Mustard Vinaigrette Recipe

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Asparagus, Beans & Arugula Salad With Mustard Vinaigrette

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Ingredients:

Serving

2 cups asparagus ( cut in 2-inch pieces on an angle, ends trimmed)
2 (15 oz) cans cannellini beans, drained and rinsed ( you can add more
3 cups arugula
2 cups micro greens (you can use any of your favorites, i usually just grab what looks fresh, pea shoots are 1 that i litre)
1 small onion, cut in half and very thin sliced
1 cup pecorino romano cheese, grated (parmesan will work fine, no green can please)
1 tsp fresh dill
1/2 cup olive oil
3 tbsp champagne vinegar ( this is the key to this salad for me , but a white wine vinegar will also work)
1/2 cup dijon mustard
1 tsp lemon juice
1/2 tsp minced garlic
salt
pepper
lemon wedge
fresh sprig dill

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	864.64 Kcal (3620 kJ)
Calories from fat	410.85 Kcal
		% Daily Value*
Total Fat	45.65g	70%
Cholesterol	23.98mg	8%
Sodium	933.16mg	39%
Potassium	262.25mg	6%
Total Carbs	78.44g	26%
Sugars	2.69g	11%
Dietary Fiber	11.78g	47%
Protein	24.81g	50%
Vitamin C	8.8mg	15%
Iron	2.3mg	13%
Calcium	305.7mg	31%

Amount Per 100 g
Calories	263.75 Kcal (1104 kJ)
Calories from fat	125.33 Kcal
		% Daily Value*
Total Fat	13.93g	70%
Cholesterol	7.31mg	8%
Sodium	284.65mg	39%
Potassium	80mg	6%
Total Carbs	23.93g	26%
Sugars	0.82g	11%
Dietary Fiber	3.59g	47%
Protein	7.57g	50%
Vitamin C	2.7mg	15%
Iron	0.7mg	13%
Calcium	93.3mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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