Ricotta, asparagus & broad bean salad

Cooking Salads Ricotta, asparagus & broad bean salad

Detailed step-by-step description of how to cook the dish "Ricotta, asparagus & broad bean salad". Try it by all means

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Blanch broad beans in boiling salted water for 2 minutes until tender. Drain and cool under cold running water. Remove tough outer skins. Blanch asparagus in boiling salted water for 2-3 minutes until tender. Drain and cool under cold running water.
  2. Meanwhile, quarter artichokes. Lightly crush pepper with a mortar and pestle.
  3. Whisk dressing ingredients in a large bowl. Add beans, asparagus, artichoke and parsley, season to taste, then toss to combine. Spoon ricotta over, then scatter over pink peppercorns. Serve salad with barbecued meats, such as lamb or beef.

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2 cups frozen broad beans
1 bunch asparagus, woody ends trimmed, halved lengthways and crossways
250g drained marinated artichoke hearts
1/4 cup roughly chopped flat-leaf parsley
1 cup low-fat fresh ricotta
2 tsp dried pink peppercorns
Juice of 1/2 a lemon
1 tbsp extra virgin olive oil
2 tsp sherry vinegar

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
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