Asparagus And Green Bean Salad With Goat Cheese And Pinenuts Recipes

GREEN BEAN AND ASPARAGUS SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
• Roast green beans in preheated oven until tender, about 10 minutes.
• Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
• Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
• Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

ASPARAGUS AND GREEN BEAN SALAD

Steps:

• Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
• Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.

ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS

Steps:

• In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
• Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
• Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.

ASPARAGUS WITH GOAT CHEESE DRESSING

Steps:

• Arrange the asparagus on a platter.
• Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
• Sprinkle with chervil and serve.

ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING

Steps:

• Combine vinegar, shallot, dijon, basil, tarragon and time.
• Slowly whisk in oil to form an emulsion.
• Season with salt and pepper.
• Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
• Arrange in bowl, top with blue cheese, garnish with basil leaves.

ASPARAGUS AND GOAT CHEESE SALAD

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.
• Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.

ASPARAGUS AND STRING BEAN SALAD WITH BASIL

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain; transfer to a large bowl.
• Cook asparagus in boiling water until crisp-tender, about 1 minute. Transfer asparagus to the ice-water bath. Drain. Cut asparagus into 3-inch pieces; add to beans. Add shallot and basil.
• Make vinaigrette: Whisk together vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
• Add vinaigrette to vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside.
• Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.

CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
• Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
• Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.

ASPARAGUS-AND-GOAT-CURD SALAD

Steps:

• Bring a large pan of water to a boil. Add enough salt to make the water salty. Add the asparagus and cook for 3 minutes. Drain and run under cold water. Lay the asparagus out to cool completely and dry. Slice into 1-to-1 1/2-inch lengths. Combine the asparagus and arugula in a bowl.
• In a small bowl, whisk together the blood-orange juice, vinegar and mustard and a little salt and pepper. Add the oil in gradual amounts, first in drops, then in a thin stream, until the vinaigrette is thick and emulsified. Season to taste.
• Pour the dressing over the arugula and asparagus. Toss to coat. Add the goat curd, broken into lumps. Toss gently to mix. Taste and adjust seasoning.

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
• Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
• Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

ASPARAGUS AND GREEN BEAN SALAD WITH GOAT CHEESE AND PINENUTS

Steps:

• 1. Bring a large saucepan of water to a boil. Have a large bowl of ice water ready. Cook beans 3 to 4 minutes until just tender and transfer to ice water and pat dry. Repeat with peas, cooking for 1 minute, then into ice water and pat dry. Repeat with asparagus, cooking for 2 to 3 minutes, chill and pat dry. 2. Soak shallots in vinegar for a few minutes to soften. 3. Prepare dressing by whisking vinegar and shallots with lemon juice, Dijon mustard, salt and pepper and olive oil. Stir in herbs. 4. Just before serving toss beans peas and asparagus with dressing. Arrange on a platter and sprinkle with cheese and pine nuts.