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Asparagus, Beans & Arugula Salad With Mustard Vinaigrette

  • 4servings
  • 25minutes
  • 586calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 473.18 ml asparagus (cut in 2-inch pieces on an angle, ends trimmed)

  2. 2 (850.48 g) can cannellini beans , drained and rinsed (you can add more or less if you want)

  3. 709.77 ml arugula

  4. 473.18 ml micro greens (you can use any of your favorites, I usually just grab what looks fresh, pea shoots are one that I l)

  5. 1 small onion , cut in half and very thin sliced

  6. 236 1/29 ml pecorino romano cheese , grated (parmesan will work fine, NO green can please)

  7. 4.92 ml fresh dill

  8. 118 1/59 ml olive oil

  9. 44 1/37 ml champagne vinegar (this is the key to this salad for me, but a white wine vinegar will also work)

  10. 118 1/59 ml Dijon mustard

  11. 4.92 ml lemon juice

  12. 2.46 ml minced garlic

  13. salt

  14. pepper

  15. lemon wedge

  16. fresh sprig dill

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Top the whole thing with the pecorino romano, a sprig of dill and the lemon slices around the side.

  6. 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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