Asparagus and Bean Salad with Almonds
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 12 min.
Ready in
Ingredients
for
- Ingredients
- 250 grams green Asparagus
- 150 grams Green beans
- salt
- 1 Zucchini
- 2 stalks Celery
- 1 handful Baby spinach
- 50 grams Parmesan
- 1 tsp Mustard
- 2 Tbsps Sherry vinegar
- 1 tsp sugar
- 30 milliliters Walnut oil
- 30 milliliters grapeseed oil
- freshly ground peppers
- 30 grams sliced almonds
Preparation steps
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.
