Recipe courtesy of Dan Barber
Print
Total:
8 hr 25 min
Prep:
15 min
Inactive:
8 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy

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
Lemon Oil:
  • 1 quart canola oil
  • 4 lemons, zested in strips
  • 1/4 bunch lemon thyme
  • 1/4 stick lemongrass

Directions

Lemon Vinaigrette:

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:

Put all ingredients in a pot and warm gently for about 10 minutes Infuse overnight and strain. 

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