Asparagus and Prosciutto Salad with Pistachio Vinaigrette | PCC Natural Markets

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Asparagus and Prosciutto Salad with Pistachio Vinaigrette

Serves: 4

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The flavors of asparagus, prosciutto and spring greens are deepened by an earthy, nutty pistachio vinaigrette.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Toast pistachios on a baking sheet in a 350º F oven for about 10 minutes. Set aside to cool.

Bring 4 quarts salted water to a boil. Blanch asparagus until just tender, 1 to 2 minutes. Lift out and place in a bowl of ice water to cool, then drain. Dress greens with 2 tablespoons oil. Season with salt and pepper and place on serving plates.

In a food processor, finely grind 1 cup pistachios. Set aside. Add shallots, lemon juice, vinegar and salt to the processor; pulse to combine. Slowly add remaining olive oil until emulsified. Add ground pistachios; pulse to combine.

Dress asparagus with enough vinaigrette to coat well and place on the greens. Top with prosciutto and the 1/2 cup remaining whole pistachios.

Recipe by Julie Wuesthoff, former PCC Cooks instructor

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