Ingredients for Asparagus And Green Bean Salad With Herb Dijon Dressing
- Balsamic Vinegar
- 1 small shallot, finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh tarragon
- 1/4 cup olive oil
- 1 pound fresh green beans, trimmed
- 1 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
- 5 ounces mixed salad greens
- 1 pint cherry tomatoes, halved
- 4 ounces crumbled blue cheese
- salt and freshly ground black pepper to taste
- 1/4 cup white wine vinegar
- 1 teaspoon fresh thyme, chopped
- fresh basil leaves, for garnish
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How to Make Asparagus And Green Bean Salad With Herb Dijon Dressing
- In a small bowl, whisk together white wine vinegar, finely chopped shallot, Dijon mustard, chopped basil, chopped tarragon, and thyme.
- Slowly whisk in extra virgin olive oil until a smooth emulsion forms.
- Season the dressing generously with salt and freshly ground black pepper to taste.
- Bring a large pot of salted water to a boil. Add green beans and asparagus; blanch for 2-3 minutes, or until tender-crisp.
- Immediately transfer the vegetables to a bowl of ice water to stop the cooking process. Once cool, drain well and pat dry with paper towels.
- In a large bowl, combine mixed salad greens, blanched green beans, asparagus, and halved cherry or grape tomatoes.
- Pour the herb Dijon dressing over the salad and toss gently to coat.
- Arrange the salad in a serving bowl. Top with crumbled blue cheese and garnish with fresh basil leaves before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
13g
Fat
34g
Carbs
2g
