Green asparagus, cabbage beans and spinach salad
Salad verde with green asparagus, cabbage beans and spinach is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g small waxy potatoes
- Salt
- 400 g green asparagus
- 150 g thick beans
- 150 g green peas
- 1 handful of fresh young spinach leaves
- 2 tbsp white wine vinegar
- 0.5 tsp sharp mustard
- 4 tbsp olive oil
- pepper (ground)
Instructions
-
1.
Wash the potatoes and boil in salted water for about 25 minutes.
-
2.
Meanwhile peel the lower third of the asparagus, trim the woody ends, halve the spears and cook in salted boiling water for about 10 minutes until firm. Drain, rinse with cold water and let drain well. Blanch the beans in boiling water with a pinch of salt for about 8 minutes; add peas after 4 minutes and continue cooking. Drain both, rinse with cold water and let drain. Wash, dry and spin the spinach.
-
3.
Drain the potatoes, allow to cool slightly, then slice into rounds. Toss with the remaining salad ingredients. Whisk together vinegar, mustard and oil to make a vinaigrette; season with salt and pepper. Drizzle over the salad and serve.
