I thought this was going to be a fancier salad, but as I was making it I kept thinking, “But it doesn’t really need that”, and I left it out, and lo, it didn’t really need it. Simple is good especially when it is the freshest and best-tasting simple things.
I used some nice big fat Deseronto Potato beans for this but any large white bean will do. You will need about 2/3 cup dry beans to cook up to about 2 cups cooked beans, or I promise not to tell on you if you use a tin. Go easy with the salt if you do, though.
2 to 4 servings
20 minutes prep time, not including cooking the beans
Make the Dressing:
1/4 cup finely minced fresh chives
1/4 cup olive or sunflower oil
the juice of 1/2 large lemon
1 teaspoon Dijon mustard
salt & freshly ground black pepper to taste
Wash, trim and finely mince the fresh chives.
Whisk all the ingredients together in a small bowl, or shake together in a jam jar. Set aside.
Make the Salad:
500 grams (1 pound) asparagus
2 to 3 cups torn lettuce, spinach, OR mixed salad greens
2 cups cooked large white beans
Wash and trim the asparagus, and cut it into bite-sized pieces. Put a pot of water on to boil. Add the asparagus and cook for 3 to 5 minutes, until done to your liking. Drain and rinse in cold water until cool.
Wash and tear up or chop the lettuce, spinach, or mixed greens. Arrange them in your salad bowl. Toss the beans and asparagus with the dressing, and spread them over the greens.
Last year at this time I made Sorrel, Chive, & Mustard Salad Dressing.