KCB 6.16: Asparagus, Green Bean and Broccoli Salad
Asparagus, Green Bean and Broccoli Salad
This cooked green vegetable salad can be prepared in advance. It's great served as a side dish with bread, soup, and a main-course savoury dish like Vegetarian Lasagna or Spaghetti Alla Napoletana. Select crisp, fresh beans; tight, dark broccoli; and thin, fresh asparagus for outstanding results.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 5 minutes
• YIELD: Enough for 6 persons
• COOKING TIME: 5 minutes
• YIELD: Enough for 6 persons
• 250 g (9 ounces) broccoli, cut into flowerets
• 250 g (9 ounces) green beans, cut into 3 cm (1 1/4-inch) sections
• 250 g (9 ounces) asparagus, cut into 3 cm (1 1/4-inch) sections
• water for boiling
• 250 g (9 ounces) green beans, cut into 3 cm (1 1/4-inch) sections
• 250 g (9 ounces) asparagus, cut into 3 cm (1 1/4-inch) sections
• water for boiling
Dressing
• 2 tablespoons (40 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 2 tablespoons (40 ml) fresh lemon juice
• 1/4 teaspoon (1 ml) dry mustard powder
• 1 teaspoon (5 ml) grated fresh ginger
• 1 teaspoon (5 ml) soy sauce
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 2 tablespoons (40 ml) fresh lemon juice
• 1/4 teaspoon (1 ml) dry mustard powder
• 1 teaspoon (5 ml) grated fresh ginger
• 1 teaspoon (5 ml) soy sauce
1. Boil the water in a large pan.
2. Plunge the broccoli, green beans, and asparagus into the water and boil for 3 minutes or until the vegetables are bright green and tender-crisp. Drain, and refresh under cold water. Drain again thoroughly, and place in a serving bowl and refrigerate. Toss the dressing with the salad just before serving.
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