Others, however, have been truly delicious, and my two favorites in the past few week were some garlic-crusted soft pretzels with spicy queso dip, and this asparagus, edamame, smoked gouda, and serrano ham salad, which I liked so much that I decided to recreate it for one of my rare at home meals.
At the restaurant it was served with fava beans, but I have only seen fresh fava beans once in my life, and wasn’t keen on spending a whole day searching for them, so I substituted edamame. I think the favas were a little bit better, as their distinctive almost-bitter flavor played off the salty flavors well, but the edamame was a decent substitution. In any case, this salad was just as fresh and delicious when I had it at home, and very easy to throw together to boot. If you’re looking for a change in your salad routine, I’d definitely recommend this one.
Asparagus, Gouda, Serrano Ham, and Edamame Salad
Serves 1.
- 1/2 lb. asparagus
- olive oil
- coarse sea salt
- 1 1/2 c. mixed greens with dill
- 1/2 c. frozen edamame, cooked according to package directions
- 3 oz. smoked gouda, cubed
- 1 oz. serrano ham, pulled into thin slices
- Preheat the oven to 400°F. Rinse asparagus and trim thick ends by about an inch. Place on baking sheet and drizzle generously with olive oil and sea salt. The oil and salt from the asparagus will be used to dress the entire salad. Roast for 8 mins, until tips are beginning to brown and spears are crisp-tender, then remove and cut spears in half.
- Toss greens, asparagus, gouda cubes, and cooked edamame together. Top with slices of serrano ham. Drizzle with additional olive oil if necessary. Serve while asparagus is still warm.
Dining and Cooking