This hearty salad can serve as a light meal all by itself. Accompany with a crusty bread and a glass of wine, and you have dinner. Marinating the onion in vinegar while you prepare the rest of the salad helps mellow out the flavors while retaining the crunch. The earthiness of the asparagus and white canellleni beans are a perfect complement to bright flavors of the onion, vinegar and herbs.
This salad has a decidedly Italian flavor profile, but you can substitute an equal amount of dried dill for the oregano, basil, and marjoram to give it more of a Greek flavor. Lemon juice can also be substituted for the vinegar.
Products We Used
- 1/2 cup chopped red onion
- 1/4 cup chopped red pepper
- 1/3 cup apple cider vinegar
- 2 tsp kosher salt
- 1 bunch fresh asparagus
- 1 TBS olive oil
- 4 TBS vegan mayonnaise
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried marjoram
- 1/2 cup fresh parsley finely chopped
- 1/1 tsp garlic powder
- 1/4 tsp fresh ground pepper
- 1 16 oz can cannellini beans, rinsed, and drained
- 2 cups fresh chopped butter or bibb lettuce (about 1/3 head)
- In a glass or stainless steal bowl, combine red onion, red pepper, vinegar, and salt and set aside.
- Trim the ends from the asparagus and steam for about 5 minutes until bright green and tender (see notes below).
- Plunge the asparagus in cold water to stop the cooking and then chop into 1 inch long pieces.
- To the vinegar, onion, and red pepper mixture, add the olive oil, mayo, oregano, basil, marjoram, parsley, garlic powder, and pepper. Mix well.
- In a large bowl, combine the vinegar mixture, chopped asparagus, beans, and lettuce OR serve the salad on top of a bed of lettuce.
- STEAMING ASPARAGUS
- Stove Top Method
- Steam the asparagus in a large cast iron skillet by adding just enough water to cover the pan to about 1/4 inch deep along with 1/2 tsp salt.
- Add the asparagus and bring to a rapid boil and cover for about 5 minutes stirring occasionally with tongs.
- MICROWAVE METHOD
- Steam the asparagus for about 5 minutes in a microwave safe container (not plastic!) with a lid and 3-4 TSP salted water.