Asparagus and broad bean salad | Women's Weekly Food

Asparagus and broad bean salad | Women's Weekly Food

www.womensweeklyfood.com.au

Drizzled with a herby lemon dressing and scattered with toasted pecans, this salad is a wonderful way to celebrate the arrival of spring.

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Ingredients

  • 300 gram asparagus, trimmed, halved lengthways
  • 500 gram frozen broad beans (or fresh if available)
  • 1/3 cup (80ml) lemon juice
  • 2/3 cup (160ml) olive oil
  • 1 teaspoon caster sugar
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2 tablespoon finely chopped fresh chives
  • 1 green oak leaf lettuce
  • 1 baby cos lettuce
  • 1 baby endive
  • 1 cup (170g) pecans, toasted

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