Thursday, June 26, 2008

Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar

Inspiration:
Arugula from our CSA, Tim's love for cannellini beans, and this recipe featured on Bridget's blog (originally from Cook's Illustrated).

Ingredients:
  • 5 tablespoons extra-virgin olive oil
  • ½ medium red onion, sliced 1/8 inch thick (about 1 cup)
  • 1 pound asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces)
  • Kosher salt and ground black pepper
  • 1 can (15 ounces) cannellini beans, rinsed and drained (about 1½ cups)
  • 2 tablespoons balsamic vinegar, plus 2 teaspoons
  • 14 ounces arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)

Instructions:

1. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; stir in onion and cook until beginning to brown, about 1 minute. Add asparagus, ¼ teaspoon salt, and ¼ teaspoon pepper; cook until asparagus is browned and tender-crisp, about 4 minutes, stirring once every minute. Off heat, stir in beans; transfer to large plate and cool 5 minutes.

2. Meanwhile, whisk remaining 3 tablespoons oil, vinegar, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl until combined. In large bowl, toss arugula with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.


Recipe Notes:
Serves 4 to 6 as a first course or 2 to 3 as a main dish

My Notes:
This is a filling, delicious vegetarian meal. We had sliced leftover steak on the side, though, which was really good!

Tim's Rating: 9/10
Liz's Rating: 9/10

3 comments:

Bridget said...

I'm so glad you guys liked it! I keep meaning to make it again, but it just hasn't happened yet.

Anonymous said...

Liz - I didn't see where else I can post any comments to you, but as a grateful follower of your blog, I wanted to see if you could point me to some more recipes that use fish sauce? I scouted the stuff in the grocery and bought it, but I need more ideas on how to use up the whole bottle. Thanks!

Liz said...
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