Asparagus and bean salad with almonds 

Asparagus and bean salad with almonds

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Difficulty:easy
Preparation:30 min
Ready in:72 min
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Ingredients

For each

250 gramsgreen Asparagus
150 gramsgreen bean
Salt
1Zucchini
2 stalksCelery
1 handfulbaby spinach
50 gramsParmesan
1 teaspoonMustard
2 tablespoonsSherry vinegar
1 teaspoonSugar
30 milliliterswalnut oil
30 millilitersGrapeseed oil
freshly ground Pepper
30 gramssliced Almonds
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Directions

1 Rinse and trim asparagus and beans and blanch them in salted boiling water, about 7 minutes. Drain vegetables, then plunge in ice water and let drain again. Rinse, trim and cut summer squash into sticks. Rinse, trim and cut celery into 4 cm (approximately 1 1/2 inch) pieces. Rinse spinach and spin dry. Shave Parmesan into thin slices using a box grater.
2 To make vinaigrette: Whisk mustard with vinegar and sugar. In a thin stream, whisk in both oils until emulsified. Season with salt and pepper. Mix vinaigrette with summer squash and let marinate about 20 minutes.
3 Toast almonds in a dry pan. Mix almonds, asparagus, beans, celery, and Parmesan with marinated summer squash. Let marinate about 15 minutes. Just before serving, fold in spinach.
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