Courtesy: Georgia Pecan Commission
A generous sprinkle of Georgia pecans gives this vegetable-rich salad a hearty crunch and more complex flavor-without any fuss.
- 20 thin asparagus spears
- 12 oz. jar roasted peppers, preferably red and yellow mixed, drained
- ⅔ cup chopped toasted pecans
- ¼ cup chopped fresh basil leaves
- 1½ Tbsp. fresh lemon juice
- 1 tsp. sherry or wine vinegar
- ½ tsp. Dijon mustard
- ¼ tsp. salt
- ¼ cup extra-virgin olive oil
- ¼ lb. mixed salad greens
- Break off tough ends of asparagus.
- Heat 1 inch of water to boiling in a deep skillet.
- Add asparagus and cook two minutes to blanch.
- Drain and transfer asparagus to bowl of ice water to quickly chill.
- Drain and set aside or wrap and refrigerate until serving.
- In a medium bowl, stir together peppers, pecans, and basil.
- In a small bowl, whisk together lemon juice, vinegar, mustard, and salt to blend; whisk in oil to make dressing.
- To serve, mound salad greens in center of serving platter; arrange asparagus in two clusters on opposite sides of greens.
- Spoon pecan mixture over greens and asparagus; drizzle dressing over all.