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Asparagus and Pistachio Salad
Recipe courtesy Dan Barber
- Total Time:
- 8 hr 25 min
- Prep:
- 15 min |
- Inactive Prep:
- 8 hr |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- SALAD:
- 2 cups asparagus tips, blanched
- 1 cup fava beans, blanched
- 3/4 cup pistachios, shelled
- 4 cups mixed baby lettuce
- Salt and freshly ground black pepper
- LEMON VINAIGRETTE:
- 1/4 cup lemon juice
- 3 tablespoons Lemon Oil, recipe follows
- 3/4 teaspoon honey
- 1 teaspoon Dijon
- 3/4 tablespoon sherry vinegar
Directions
Toss together asparagus, fava beans, and pistachios. Add to lettuce. Combine vinaigrette ingredients and season to taste with salt and pepper. Dress the salad with lemon vinaigrette. Season, to taste.
Lemon Oil:
1 quart canola oil
4 lemons, zested in strips
1/4 bunch lemon thyme
1/4 stick lemongrass
Put all ingredients in a pot and warm gently for about 10 minutes Infuse overnight and strain.
Yield: 1 quart