Beans and Peppery Lettuce Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Coarse sea salt or kosher salt
- 8thin spears asparagus, ends trimmed
- Handful haricots verts, ends trimmed
- 2teaspoons sherry vinegar
- 1teaspoon cider vinegar
- ½teaspoon Dijon mustard
- Coarsely ground black pepper
- 2tablespoons olive oil
- 2tablespoons walnut oil
- 2handfuls mixed greens
- 1handful watercress or baby arugula
- ¼small bulb fennel, very thinly sliced
- 2tablespoons chopped tarragon
Nutritional analysis per serving (4 servings)
133 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 123 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a pot with water, season with salt and bring to a boil. (If making the pasta, you can use the same water after you've cooked the vegetables.) Add the asparagus and cook until tender but still firm, about 2 to 3 minutes. Transfer to a bowl of ice water to stop the cooking. When the water comes back to a boil, cook and chill the haricots verts the same way. Drain the asparagus and beans and lay out on a towel to dry. Slice asparagus into 1½-inch-long pieces.
- Step 2
In a small bowl, whisk together the vinegars and mustard. Season with salt and pepper. Gradually whisk in the olive oil and walnut oil until smooth and emulsified. Set aside. In a large serving bowl, combine the mixed greens, watercress, fennel, asparagus, beans and tarragon. Pour over half the dressing and toss until the leaves are thinly coated. Taste and add more dressing or salt, if needed. Serve.
Private Notes
Comments
Needing to use pantry items, I hoped this recipe used canned white/red beans so adapted it from the start borrowing the flavor elements. Subbed the asparagus with drained white beans and the fennel with celery, and it was good. Onion and parsley garnish. Used more haricots verts & put into the dressing warm so they would absorb the flavors; increased the dressing a bit. Will try it with fennel next time and leave out the tarragon unless I can get some that isn't so sweet.
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