Lemony French Green Bean Asparagus Salad
User Reviews
5
6 reviews
Excellent
Lemony French Green Bean Asparagus Salad
Report
Looking for a new salad that's not your same-old, same-old? This delicious French Green Bean Asparagus Salad has a bright lemony dressing and lots of healthy veggies. Each bite is a burst of fabulous fresh flavor!
Share:
Ingredients
For the veggies:
- 8 ounces haricot verts sliced on a long diagonal angle into bite-size pieces
- 8 ounces asparagus sliced very thinly on a long diagonal angle, fresh
- 8 ounces sugar snap pea sliced diagonally in half, fresh
- 1 cup baby tiny frozen peas, more to taste
For the walnut/panko topping:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter I used salted butter
- ½ cup walnuts coarsely chopped
- ½-¾ cup panko Japanese breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper more to taste
- lemon finely grated zest from 1 medium-size
For the dressing:
- lemon finely grated zest of 1 medium-size
- 2 tablespoons lemon juice fresh
- 1 medium garlic finely minced, clove
- ⅓ cup extra virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper fresh ground
To finish the salad:
- walnut recipe above, topping
- panko breadcrumbs recipe above, topping
- ½-¾ cup Parmigiano-Reggiano cheese more to taste, shaved
- ½ cup mint basil is a good sub, roughly chopped, fresh leaves
- 6-8 green onions trimmed and sliced thinly on a long diagonal, scallions
- mint fresh leaves for garnish
Instructions
For the veggies:
- Bring a large pot of water (⅔ full) to a boil over high heat.
- While the water is coming to a boil, fill a large bowl with water and add 3-4 cups of crushed ice or ice cubes. Set aside. Set a large strainer (sieve) in your sink.
- When the water is nicely boiling, add the sliced veggies and set a timer for 1 minute.
- Drain in the prepared sieve. Shake the sieve a few times to remove any excess water then plunge the veggies into the ice bath.
- Drain well again then turn the drained veggies out onto a clean, dry kitchen towel and roll the towel around them. (If you are prepping again, the veggies can be transferred to a paper towel-lined storage container or large ziplock bag and refrigerated.)
For the walnut/panko topping:
- Heat a medium-size nonstick sauté pan over medium heat.
- Add the butter and olive oil. When the mixture is starting to sizzle a bit, add the walnuts. Stir frequently for 2-3 minutes or until the walnuts are beginning to deep in color. Add the panko crumbs and salt and cook for another 2-3 minutes, stirring frequently until medium golden brown.
- Remove from the heat and stir in the lemon zest and crushed red pepper. Set aside to cool a bit. (If prepping ahead, allow the topping to cool completely then store in an airtight container.)
For the dressing:
- Combine the lemon juice, lemon zest and garlic in a large serving bowl. Drizzle in the olive oil while stirring vigorously with a fork or a whisk. Add the salt and pepper and stir again.
To finish the salad:
- Add the drained veggies and toss to coat with the dressing. Taste and add more lemon juice and/or salt, and pepper, if needed.
- Add the chopped mint and toss well. Taste again and adjust, if needed.
- Either sprinkle the salad with the panko mixture and top with the shaved parmesan or serve the toppings separately at the table (a good idea if you think you’ll have leftovers).
- Garnish with the scallions and more fresh mint (whole leaves).
- Serve and enjoy!
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
253kcal
(13%)
Carbohydrates
16g
(5%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
8mg
(3%)
Sodium
507mg
(21%)
Potassium
295mg
(6%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
913IU
(18%)
Vitamin C
25mg
(28%)
Calcium
121mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8side servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 507mg | 21% |
| Potassium | 295mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 913IU | 18% |
| Vitamin C | 25mg | 28% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
