Asparagus and broad bean salad
Drizzled with a herby lemon dressing and scattered with toasted pecans, this salad is a wonderful way to celebrate the arrival of spring.
- 10 mins cooking
- Serves 10
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Ingredients
Asparagus and broad bean salad
- 纵向的300克芦笋、修剪、减半
- 500 gram frozen broad beans (or fresh if available)
- 1/3 cup (80ml) lemon juice
- 2/3 cup (160ml) olive oil
- 1 teaspoon caster sugar
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 2 tablespoon finely chopped fresh chives
- 1 green oak leaf lettuce
- 1 baby cos lettuce
- 1 baby endive
- 1 cup (170g) pecans, toasted
Method
Asparagus and broad bean salad
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1Boil, blanch or steam asparagus until just tender; drain.
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2Pour boiling water over broad beans; drain well. Peel.
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3To make dressing, place lemon juice, oil, sugar and herbs in a screw-top jar; shake well.
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4On a large serving platter or bowl, arrange lettuce, endive, asparagus and broad beans. Drizzle with dressing; top with pecans.
Notes
The salad can be arranged on a platter several hours ahead, cover and refrigerate until required. Add the dressing and the toasted pecans just before serving.
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