ASPARAGUS, BEAN AND PISTACHIO SALAD

Asparagus, Bean and Pistachio Salad image

Provided by Amanda Hesser

Categories easy, quick, salads and dressings, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 11

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Ingredients

Salt
1/4 pound asparagus, trimmed
1/4 pound haricots verts, stems removed
1 clove garlic
2 handfuls soft leaf lettuce, cut into small pieces
1/4 cup toasted pistachios
1/3 cup crumbled ricotta salata or aged goat cheese
2 teaspoons cider vinegar
3 tablespoons olive oil
Freshly ground black pepper
Truffle salt

Steps:

Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams