Author Notes: A light, crispy and absolutely satisfying delicious salad with a mix of tomatoes, asparagus, artichokes and beans dressed up in a lemony, champagne vinaigrette. —Always A Twist
Serves: 4
Ingredients
Vegetables
-
1
14 ounce can artichoke hearts, drained and cut into quarters
-
1
15 ounce can cannellini beans, drained and washed
-
1.5
cups cups cherry tomatoes, halved or quartered
-
1/4
piece white onion, chopped fine
-
1/2
pound asparagus spears, chopped (roughly 10-15 spears)
-
2
pinches Salt
-
1/3
cup toasted pine nuts
Dressing
-
1/6
cup champagne wine vinegar
-
1/3
cup good extra virgin olive oil
-
1/2
piece lemon, juiced
-
1
garlic clove, finely minced or grated
-
1/2
teaspoon salt
-
3
pinches fresh ground pepper
Directions
- Bring 2 cups of water to a boil. Blanch asparagus in boiling water for 90 seconds. Drain immediately and rinse under cold water for 30 seconds to stop cooking (or place in an ice bath for 30 seconds).
- In a bowl, whisk together all dressing ingredients until smooth.
- In a large bowl, combine artichokes hearts, beans, tomatoes, onions and asparagus. Sprinkle with salt (to taste) and pour dressing over vegetables; toss everything together to coat all the vegetables. Finally, fold in pine nuts.
- You can serve this with toasted pita, garlic naan or grilled sourdough bread!