Arugula Salade Composee
Ingredients
- 12 thin asparagus spears, peeled if they are woody at the base
- Kosher salt
- 1 to 1 1/4 cups haricots verts or slender green beans
- 2 bunches of arugula (about 4 cups of leaves with 1 inch of stem)
- 1 large bulb fennel, with any discolored outer pieces removed, cored and very thinly sliced ⓘ
- 1/4 medium head red cabbage, cored and very thinly sliced ⓘ
- 3 tablespoons blanched and julienne Lemon Confit or 2 tablespoons julienne fresh lemon zest ⓘ
- 1/2 cup Lemon Vinaigrette (below)
- 4 ounces pecorino romano or Parmesan cheese, very thinly sliced ⓘ
- Coarsely ground black pepper ⓘ
- 1/4 teaspoon kosher salt, plus extra, if needed ⓘ
- Juice of 4 medium lemons (about 1 cup) ⓘ
- 1/2 cup olive oil, plus extra, if needed
Instructions
- For the Lemon Vinaigrette:
- In a medium bowl, whisk 1/4 teaspoon salt with the lemon juice until dissolved.
- Slowly whisk in the oil until emulsified.
- Taste, and season with pepper and a little more salt, if needed.
- Add more lemon juice if the dressing tastes too flat.
- Makes 1 1/2 cups.
- Blanch the asparagus in a large pot of boiling salted water until bright green and still crisp, 3 to 4 minutes, and shock in a bowl of ice water.
- Remove it by grasping the stems, rather than the tips, with tongs.
- Repeat the blanching, shocking, and draining for the haricots verts, using a colander to drain.
- In a medium bowl, toss the asparagus, haricots verts, arugula, fennel, and cabbage with the lemon confit and enough lemon vinaigrette to dress lightly.
- Season to taste with salt.
- To serve, divide the salad among chilled plates and top with the sliced cheese.
- Grind a little coarse black pepper over each salad.
- Variations:
- For a main-course salad, top each serving with a portion of sauteed or grilled fish or chicken.
- If you dont want to use both asparagus and beans, use a double quantity of either one.
- Or add some zucchini or shredded carrots.
- The amounts and vegetables are very flexible.
Nutrition & Diet Analysis (per serving)
385
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).