Spring Vegetable Salad with Dill Pesto and Prosciutto
Spring Vegetable Salad with Dill Pesto and Prosciutto is a gluten free recipe with 6 servings. One portion of this dish contains approximately 9g of protein, 19g of fat, and a total of 286 calories. For $1.68 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe is liked by 28 foodies and cooks. It can be enjoyed any time, but it is especially good for Easter. A mixture of haricots verts, juice of lemon, fresh dill, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people really liked this salad. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Perrys Plate. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is good. Try Spring Pasta Salad with Dill Frond and Radish Green Pesto, Spring Vegetable Salad with Mint Pesto, and Spring Vegetable Soup with Pesto for similar recipes.
Servings: 6
Ingredients:
12 ounces asparagus (about one bunch)
1/4 teaspoon black pepper
1 Tablespoon heat-safe cooking oil (like avocado or coconut oil)
1 bunch of fresh dill
2 cloves fresh garlic
1 pound haricot verts (or fresh green beans)
Juice from 1 lemon (about 2-3 Tablespoons)
1 Tablespoon mascarpone cheese (can also use Greek yogurt)
3 Tablespoons olive oil
1/4 cup freshly grated Parmesan cheese
1/3 cup pecans
6 slices of prosciutto
1/4 teaspoon sea salt
1 1/2 pounds small Yukon gold potatoes
Equipment:
pot
frying pan
slotted spoon
food processor
bowl
Cooking instruction summary:
Bring a 5 qt pot (or larger) of water to boil. Trim tough ends off of asparagus and cut the stalks into 1-inch pieces. Trim ends from beans and cut into 1-inch pieces as well. Half or quarter potatoes to make roughly 1-inch pieces. Chop the 2 cloves of garlic.Place the oil in a large, deep saute pan and bring to medium-high heat. Put the asparagus in the boiling water. Blanch for 1-2 minutes or until the asparagus is bright green and just barely beginning to soften. Transfer asparagus with a spider or a slotted spoon (shaking off excess water) and transfer to the saute pan. Place beans in the boiling water and do the same, allowing them to blanch for 1-2 minutes and then transferring them to the saute pan with the asparagus. Add potatoes to the water and boil for 8-10 minutes or until fork-tender. Meanwhile, stir green vegetables occasionally and cook until the largest asparagus pieces are tender. Add chopped garlic and cook for 1-2 more minutes. Remove from heat and let it sit while you prepare the pesto.To make the pesto, put all of the pesto ingredients into the work bowl of a food processor (except the oil and Parmesan). Pulse until minced finely. While the machine is running, drizzle in the olive oil. Scrape down the sides, add the cheese, and pulse a few more times to combine everything. When the potatoes are finished, drain and transfer them, along with the green vegetable mixture, to a very large serving bowl to cool for a few minutes.Place the prosciutto slices in the saute pan and cook on medium for 4-5 minutes or until they crisp up. Fold the pesto into the vegetables. Taste and adjust seasoning as necessary. Top with crumbled prosciutto. Serve warm or cold. Note: Blanching the vegetables allows them to maintain their bright green color, but this step can be omitted if pressed for time. Also, the pesto can be made 2-3 days ahead of time. Just chill the pesto until ready to use.
Step by step:
1. Bring a 5 qt pot (or larger) of water to boil. Trim tough ends off of asparagus and cut the stalks into 1-inch pieces. Trim ends from beans and cut into 1-inch pieces as well. Half or quarter potatoes to make roughly 1-inch pieces. Chop the 2 cloves of garlic.
2. Place the oil in a large, deep saute pan and bring to medium-high heat.
3. Put the asparagus in the boiling water. Blanch for 1-2 minutes or until the asparagus is bright green and just barely beginning to soften.
4. Transfer asparagus with a spider or a slotted spoon (shaking off excess water) and transfer to the saute pan.
5. Place beans in the boiling water and do the same, allowing them to blanch for 1-2 minutes and then transferring them to the saute pan with the asparagus.
6. Add potatoes to the water and boil for 8-10 minutes or until fork-tender. Meanwhile, stir green vegetables occasionally and cook until the largest asparagus pieces are tender.
7. Add chopped garlic and cook for 1-2 more minutes.
8. Remove from heat and let it sit while you prepare the pesto.To make the pesto, put all of the pesto ingredients into the work bowl of a food processor (except the oil and Parmesan). Pulse until minced finely. While the machine is running, drizzle in the olive oil. Scrape down the sides, add the cheese, and pulse a few more times to combine everything. When the potatoes are finished, drain and transfer them, along with the green vegetable mixture, to a very large serving bowl to cool for a few minutes.
9. Place the prosciutto slices in the saute pan and cook on medium for 4-5 minutes or until they crisp up. Fold the pesto into the vegetables. Taste and adjust seasoning as necessary. Top with crumbled prosciutto.
10. Serve warm or cold. Note: Blanching the vegetables allows them to maintain their bright green color, but this step can be omitted if pressed for time. Also, the pesto can be made 2-3 days ahead of time. Just chill the pesto until ready to use.
Nutrition Information:
covered percent of daily need
