This green bean and asparagus salad makes it easy to get your daily dose of greens. Green beans and asparagus pair very nicely and shallots add a lovely touch to the mix. You could serve this salad as a side but I enjoyed it as a main, with an hard-boiled egg. It's a perfect light lunch that comes together quickly. You can prep all the veggies ahead and add the vinaigrette, shallots and fresh chives when you're ready to eat.
Green Bean and Asparagus Salad
- 1 lb / 450 g green beans stems removed
- 2 bunches asparagus woody ends trimmed
- 1 tbsp shallot finely chopped
- 1 tbsp fresh chive finely chopped
- 2 hard-boiled eggs cut into quarters
- 2 tsp Dijon mustard
- 4 tsp balsamic vinegar
- 3 tbsp olive oil
- salt and pepper to taste
Fill a large pot with water. Bring the water to a boil and add the beans and asparagus. Once the water comes to a boil again, lower heat and simmer for about 4 minutes or until tender but still crisp. Drain in a colander and refresh under cold water. Let cool completely.
Prepare vinaigrette. Whisk together mustard, balsamic vinegar and olive oil until smooth. Season to taste.
When the beans and asparagus are cold, chop them and transfer them into a salad bowl or individual plates. Sprinkle with shallot and chives, drizzle with vinaigrette and top with hard-boiled eggs.
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