• Becky M

Lush Spring Salad



A fresh, nicely presented salad is a delightful invitation to immensely enjoy the garden's vegetables. Not only is this a take away from the traditional green leaf salad, but full-flavored with an added zest. I like to think it is a perfect accompaniment for almost every main course. Most assume the vegetables will be warm and are surprised by the cool, refreshing flavors on the palette. I have shared this recipe numerous times with so many enthusiasts!

Serves 10

Main Ingredients

10 ounces asparagus, trimmed and sliced at an angle, 3-4 per stalk

8 ounces french beans, topped

10 ounces broad beans (soy), fresh or frozen

2 ounces baby spinach leaves

3 scallions, thinly sliced

3 tablespoons olive oil

½ teaspoon sesame oil

1 tablespoon lemon juice

dried chili pepper, as desired

1 tablespoon sesame seeds, toasted

1 teaspoon nigella or black sesame seeds

salt

Directions

1. Bring a large pot of water to boil and blanch the asparagus for 2-4 minutes, depending on thickness. Do not over cook. With a slotted spoon, transfer to a bowl of ice water.

2. Add the french beans to the boiling water, blanch for 5 minutes and transfer to the bowl of ice water. Drain asparagus and beans and dry with paper towel.

3. Blanch the broad beans in the same boiling water for 2 minutes, drain and add to bowl of cold water. Discard skin by pressing each bean between the finger and thumb.

4. Mix together olive oil, sesame oil, lemon juice and dried chili pepper.

5. In a large bowl, combine asparagus, green beans, broad beans, spinach and scallions. Pour the olive oil mixture over the greens, add salt, and toss together. Top with the sesame seeds and nigella seeds.


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