Author Notes
A light, crispy and absolutely satisfying delicious salad with a mix of tomatoes, asparagus, artichokes and beans dressed up in a lemony, champagne vinaigrette. —Always A Twist
Ingredients
- Vegetables
-
1
14 ounce can artichoke hearts, drained and cut into quarters
-
1
15 ounce can cannellini beans, drained and washed
-
1.5 cups
cups cherry tomatoes, halved or quartered
-
1/4 piece
white onion, chopped fine
-
1/2 pound
asparagus spears, chopped (roughly 10-15 spears)
-
2 pinches
Salt
-
1/3 cup
toasted pine nuts
- Dressing
-
1/6 cup
champagne wine vinegar
-
1/3 cup
good extra virgin olive oil
-
1/2 piece
lemon, juiced
-
1
garlic clove, finely minced or grated
-
1/2 teaspoon
salt
-
3 pinches
fresh ground pepper
Directions
-
Bring 2 cups of water to a boil. Blanch asparagus in boiling water for 90 seconds. Drain immediately and rinse under cold water for 30 seconds to stop cooking (or place in an ice bath for 30 seconds).
-
In a bowl, whisk together all dressing ingredients until smooth.
-
In a large bowl, combine artichokes hearts, beans, tomatoes, onions and asparagus. Sprinkle with salt (to taste) and pour dressing over vegetables; toss everything together to coat all the vegetables. Finally, fold in pine nuts.
-
You can serve this with toasted pita, garlic naan or grilled sourdough bread!
See what other Food52ers are saying.