Baby Greens with Asparagus and Pistachios
Created by Dan Barber
"Along with our baby lettuces, [asparagus is] a sign of the break from winter root vegetables and cabbages to light, full-of-flavor salads," says chef Dan Barber. "I make this dish with both cooked and raw asparagus, so you get the various flavors and textures of this great vegetable, and a dish that tastes much more of asparagus than you could imagine."
Servings: Serves 6
Lemon oil:
  • Zest of 1 lemon
  • 1 cup canola oil
  • 4 sprig fresh lemon thyme or thyme
  • 1 piece (2 inches) fresh lemongrass , crushed
Lemon vinaigrette:
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons lemon oil
  • 3/4 teaspoon honey
  • 3/4 teaspoon sherry vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 bunch asparagus , trimmed and cut into 2-inch pieces
  • 1 cup fresh fava beans ' ' or frozen lima beans , thawed
  • 8 ounces mixed baby greens
  • 1/2 cup shelled pistachio nuts , coarsely chopped
To make lemon oil: In a small saucepan, combine all ingredients; heat over medium-low heat until oil is hot and small bubbles begin to appear. Transfer to a bowl; cool to room temperature. Cover and let stand at room temperature overnight. Strain before using.

To make vinaigrette: In a medium bowl, whisk together all ingredients until blended.

To prepare salad: Bring a large pot of lightly salted water to a boil. Add asparagus; cook until just tender, about 2 minutes. Drain in colander, rinse with cold water until cool, and then drain again. Repeat with beans, cooking about 1 minute before draining.

In a large bowl, combine greens, pistachios, asparagus and beans. Add vinaigrette and toss. Serve immediately.


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