Spinach & Asparagus Salad
with Pistachios & Balsamic Tahini Dressing
Ingredients
- 1 head Butter Lettuce
- 5 oz Baby Spinach
- 3/4 lb Asparagus
- 3 oz Radishes
- 0.7 oz Grana Padano Cheese
- 1/4 cup Tahini
- 2 Tbsps Balsamic Vinegar
- 4 tsps Honey
- 2 Tbsps Roasted Pistachios
Instructions
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Prepare & cook the asparagus
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until tender when pierced with a fork. Transfer to a plate and set aside to cool.
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Prepare the remaining ingredients & make the dressing
Thinly slice the radishes into rounds. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the pistachios. In a bowl, whisk together the vinegar, tahini, honey (kneading the packet before opening), and 1 tablespoon of water; season with salt and pepper.
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Make the salad & serve your dish
In a large bowl, combine the spinach, sliced radishes, chopped lettuce, cooked asparagus, and cheese (crumbling before adding). Drizzle with olive oil and season with salt and pepper; toss to combine. Serve the salad drizzled with the dressing. Garnish with the chopped pistachios. Enjoy!
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