I can’t wait for spring to get here. It seems like it is going to take forever. This simple yet delicious salad gave us a bit of sunshine and was very simple to prepare. Don’t hesitate to add Pecorino Romano shavings on top and only use your best olive oil for this salad. It certainly makes a great lunch.
1 can small lima beans, drained and rinsed
1 bunch asparagus, woody ends trimmed and washed
the juice of half a lemon
1/2 teaspoon Dijon mustard
5 tablespoons olive oil
2 tablespoons parsley, finely chopped
Pecorino shavings, for garnish
salt and pepper
1. Cook the asparagus for a few minutes in salted boiling water. Transfer to an ice bath until completely cooled then drain on paper towels.
2. Whisk the lemon juice, mustard and olive oil together and season with salt and pepper.
3. Take half the vinaigrette and add the parsley. Mix this with the lima beans and season again with salt and pepper. Arrange nicely on a serving platter.
4. Cut the asparagus in thirds and mix with the rest of the vinaigrette. Adjust seasonings and arrange on top of the beans.
Categories: Brunch, Lunch, Salads, Vegan, Vegetarian
Wow… and a great idea tio add Pecorino on top!! Now, that and a chilled glass of white…that’s what I call a power lunch!
Oh, the wine, I forgot the wine!
Wait, favas or limas. Whichever it is, it looks amazing!
Lima, there was an error. Thanks for noticing.