Roasted Green Bean and Asparagus Salad
Roasted veg, a punchy vinaigrette and a pop of blue cheese makes this one elegant salad! It looks fancy, but is super easy to make.
Servings 4 servings
Ingredients
- 1.5 cups green beans, in 1-2" pieces
- 1 cup asparagus, peeled and cut into 1-2" pieces
- 10 grape tomatoes, halved
- 2 Tbl red onion, brunoise (very small dice) or shallots
- 2 Tbl minced parsley half in vinaigrette
- 1 Tbl fresh thyme leaves only 1 tsp if dried, half in vinaigrette
- blue cheese crumbles or feta or goat cheese
- pepitas or nuts if you need more texture
Vinaigrette
- 2 tsp garlic paste or smash up 2 cloves of garlic very fine
- 1/3 cup EVOO
- 1/4 cup balsamic vinegar
- 2 Tbl rice wine vinegar
- 1 tsp dijon mustard or whole grain
- 1 Tbl of the minced parsley above
- 1/2 Tbl of the thyme above
- S/P to taste
Instructions
- Preheat oven to 400ºF.
- On a sheet tray, put the green beans and asparagus in a single layer with a little EVOO to keep from sticking. Lightly S/P. Pop in the oven for about 10 minutes or until the veg starts to get soft.
- While the veg is cooking, whisk together the vinaigrette until it is emulsified.
- Once the veg is soft, turn on the broiler and broil for about 5 minutes to get some colour on them. Then pull from the oven and cool for a few minutes.
- Put the warm roasted veg in a bowl with the tomatoes, onion and herbs. Stir in the vinaigrette. Don't use too much, there should only be a Tbl or so in the bottom. Use any leftover vinaigrette on a salad!
- This can be served room temp or chilled. When serving, top with the crumbled cheese of your choice and pepitas or nuts if you like.
Notes
This recipe is for 4 smallish servings. It took half a bunch of asparagus and half a small bag of ready to go green beans. It can be easily doubled to use all the veg and make a good sized bowl.