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This asparagus and green bean salad is fresh, filling, and delicious!
This salad is a slight variation on the classic Salad Niçoise. The major changes include omitting the lettuce, potatoes, and anchovies and adding asparagus. The dressing is a fairly standard vinaigrette, and I included my choice of fresh herbs and shallot to boost the flavor. A simple and delicious salad that is perfect when asparagus is in season and readily available.
I’ve always loved tuna, and including it in a salad like this is one of my favorite ways to eat it. The tuna and eggs really turn this salad into a meal.
I’d say this recipe serves one hungry person as an entree, or you can split it into four side salads. Or two bigger side salads. It’s definitely on the healthy side so eating some extra veggies never hurts!
You can of course customize this salad to your liking. If you don’t like tangy capers, omit them. If you’re like me and obsessed with kalamata olives, add them!
Questions? Let me know!
Spring Asparagus and Green Bean Salad
- 1 bunch asparagus
- 8 ounces green or French beans
- 1 to mato
- 2 eggs hard-boiled
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon shallot chopped finely
- 1 clove garlic minced
- Juice from 1/2 lemon
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1 can tuna drained (I prefer oil packed tuna)
- 1 tablespoon capers
- Hard boil your eggs. I give them nine minutes from the point they start to boil. If you prefer runnier eggs, cook for less time. When the time has elapsed, add cool water to the pan and let eggs chill for a few minutes before you peel them.
- Snap or cut ends off asparagus and top and tail beans if needed. Steam or boil the asparagus until it's tender-crisp (about 5-7 min). Steam or boil the beans until they're tender-crisp (about 3-4 min). I cooked them in separate pans, but if you have a big enough pan, you could cook the asparagus and then add in the beans a couple of minutes later. Once cooked, set the asparagus and green beans aside and let them cool.
- Meanwhile, make the dressing by combining the garlic, lemon juice, Dijon mustard, and olive oil. I whisk the olive oil in bit by bit.
- Chop the parsley, basil, shallot, tomatoes, and eggs.
- Once the asparagus and green beans have cooled enough, assemble the salad by tossing everything except the eggs together with the dressing. Sprinkle eggs on top. Add salt & pepper if desired.
- Serves four as a side dish or appetizer.
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