Author Notes
This salad is one of my favorite all time salads...I love it hot or cold. I sometimes make a meal out of it. All the peas, beans and the asparagus are garden fresh and very crispy. (except the jar of butter beans) . The fresh mint and basil really make the flavors sparkle! I sometimes throw on a few cherry tomatoes cut in half for extra color and acid. —dymnyno
Ingredients
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1 cup string beans, trimmed
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1cup snap peas
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1 cup sugar peas
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1 cup butter beans cooked (or 1 jar)
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1 bunch thin aspargus, cut into 1 inch segments (tough end discarded)
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1 cup chopped fresh mint
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1 cup chopped fresh basil
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3/4 cup olive oil
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1 tbs lemon juice
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2 garlic cloves
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cherry tomatoes (optional)
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sea salt
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freshly ground black pepper
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1
Bunch of red radishes, sliced on mandolin
Directions
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Individually blanch each bean and the asparagus. Refresh under cold water after each blanching. Open the jar of butter beans.
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In a blender add olive oil, a small handful of each of the beans, garlic cloves and lemon juice. Blend until smooth
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To the rest of the beans and asparagus add the blender dressing and toss to coat them with the dressing. Add salt and pepper to taste.
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Add the basil and the mint and toss.
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Serve hot or cold. Makes a great starter.
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