Asparagus and Prosciutto Salad with Pistachio Vinaigrette

Serves: 4

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

The flavors of asparagus, prosciutto and spring greens are deepened by an earthy, nutty pistachio vinaigrette.

Ingredients

Vinaigrette

Preparation

Toast pistachios on a baking sheet in a 350º F oven about 10 minutes. Set aside to cool.

Bring 4 quarts of salted water to a boil. Blanch the asparagus until just tender. Lift out and place in a bowl of ice water to cool, then drain. Dress the greens with 2 tablespoons of the olive oil. Season with salt and pepper and place on serving plates.

In a food processor, finely grind 1 cup of the pistachios. Set aside. Add shallots, lemon juice, champagne vinegar and salt to the processor; pulse to combine. Slowly add remaining olive oil until emulsified. Then add ground pistachios; pulse to combine.

Dress the asparagus with enough vinaigrette to coat well and place on the greens. Top with prosciutto and the 1/2 cup remaining whole pistachios.

Recipe by Julie Wuesthoff, former PCC Cooks instructor

Source: Sound Consumer April 2007

More about: asparagus, pistachios, prosciutto, salad

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