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:

Quickview
307k Calories
8g Protein
19g Total Fat
29g Carbs
18% Health Score
Limit These
Calories
307k
15%

Fat
19g
29%

  Saturated Fat
4g
25%

Carbohydrates
29g
10%

  Sugar
4g
5%

Cholesterol
10mg
4%

Sodium
230mg
10%

Get Enough Of These
Protein
8g
16%

Vitamin C
39mg
47%

Vitamin K
42µg
41%

Manganese
0.71mg
35%

Vitamin B6
0.55mg
27%

Fiber
6g
25%

Potassium
810mg
23%

Vitamin A
1040IU
21%

Vitamin B1
0.3mg
20%

Folate
76µg
19%

Phosphorus
181mg
18%

Copper
0.36mg
18%

Iron
3mg
18%

Vitamin E
2mg
17%

Magnesium
63mg
16%

Vitamin B3
2mg
14%

Vitamin B2
0.23mg
13%

Calcium
115mg
12%

Zinc
1mg
9%

Vitamin B5
0.79mg
8%

Selenium
5µg
7%

Vitamin B12
0.09µg
2%

covered percent of daily need
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