Asparagus, Bean and Pistachio Salad

Ingredients

• Salt
• ¼ pound asparagus, trimmed
• ¼ pound haricots verts, stems removed
• 1 clove garlic
• 2 handfuls soft leaf lettuce, cut into small pieces
• ¼ cup toasted pistachios
• ⅓ cup crumbled ricotta salata or aged goat cheese
• 2 teaspoons cider vinegar
• 3 tablespoons olive oil
• Freshly ground black pepper
• Truffle salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    187 calories; 16 grams fat; 3 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 10 milligrams cholesterol; 602 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
2. Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.

15 minutes