Description
A vibrant spring salad featuring asparagus, fava beans, and mesclun greens, all brought together with a bold mustard vinaigrette.
Ingredients
Units
Scale
- 1 bunch asparagus, trimmed
- 1 cup fava beans, shelled
- 2 cups mesclun greens
- 4 radishes, thinly sliced
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 2 anchovy fillets, minced
- Salt and pepper to taste
Instructions
- Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp. Remove and cool in ice water.
- In a large bowl, combine the asparagus, fava beans, mesclun greens, and radishes.
- In a small bowl, whisk together the whole grain mustard, Dijon mustard, red wine vinegar, olive oil, and minced anchovies.
- Season the vinaigrette with salt and pepper to taste.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately.
Notes
For a heartier salad, add roasted vegetables or cooked quinoa. Use fresh, seasonal produce for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days. The mustard vinaigrette can be made ahead and stored separately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 4
- Cholesterol: 10