Well, a few years ago I did just that and have used the recipe below as a back up ever since. This is my adapted version, from a recipe originally created by Roger Mooking. At a glance the ingredient list looked a bit odd, but the first bite delivered a delicate balance of sweet, sour, salt, and crunch. If you don't have prosciutto or asparagus on hand, try just beans with the Warm Lemon Dressing. Either way, an interesting salad!
|Scarlet Runner ~ flowers and immature beans|
~ Yield: 4 servings ~
Green Bean and Asparagus Salad:
1/2 lb. green beans, cut into 1-inch pieces
1 bunch asparagus, bottoms trimmed
extra virgin olive oil
8 pieces prosciutto, thinly sliced
Warm Lemon Dressing:
3 Tbsp. extra virgin olive oil
1/2 shallot, diced
1/4 cup skinless almonds, sliced
1/4 cup sultana raisins
1/4 cup kalamata olives, pitted
juice of 1 lemon
1 tsp. honey
salt and pepper
For the Salad; blanch green beans in boiling, salted water for 5-7 minutes, drain well and place in a bowl. Meanwhile trim and wash the asparagus spears, coat lightly with extra virgin olive oil. Place on an oiled bake sheet. Roast in a preheated 450F oven for 7-10 minutes, until tender but still somewhat firm. Cool slightly and cut into 1-inch pieces, put in bowl with blanched beans.
For the Crispy Prosciutto; heat a non-stick fry pan over medium to high heat. Place pieces of prosciutto in pan and cook until crisp. Remove from heat, cool completely then crumble into chunks, set aside.
For the Warm Lemon Dressing; place 1 Tbsp. of olive oil in a pan over medium to high heat. Add shallots, season with salt and saute until tender. Add almonds, raisins and olives, mix to incorporate. Add lemon juice and honey and stir. Add remaining olive oil, season with salt and pepper and remove from heat.
Salad Assembly; pour Warm Lemon Dressing over beans and asparagus, toss and garnish with Crispy Prosciutto.
Photo by Sally Rae