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Lemony French Green Bean Asparagus Salad with Walnut Panko Topping Recipe

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4.1 from 4 reviews

This Lemony French Green Bean Asparagus Salad is a vibrant and refreshing side dish that combines crisp green beans, asparagus, sugar snap peas, and baby peas with a bright lemon dressing. Topped with a crunchy walnut and panko mixture and shaved Parmigiano-Reggiano, this salad bursts with fresh flavors and delightful textures, making it a perfect accompaniment to a variety of meals.

Ingredients

Vegetables

  • 8 ounces French green beans (haricot verts), sliced on a long diagonal into bite-size pieces
  • 8 ounces fresh asparagus, sliced very thinly on a long diagonal
  • 8 ounces fresh sugar snap peas, sliced diagonally in half
  • 1 cup baby, tiny frozen peas (more to taste)

Walnut/Panko Topping

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter (salted)
  • ½ cup coarsely chopped walnuts
  • ½-¾ cup panko (Japanese breadcrumbs)
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper (more to taste)
  • Finely grated zest from 1 medium-size lemon

Dressing

  • Finely grated zest of 1 medium-size lemon
  • 2 tablespoons fresh lemon juice
  • 1 medium garlic clove, finely minced
  • ⅓ cup extra virgin olive oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

To Finish the Salad

  • Walnut/panko topping (from above)
  • ½-¾ cup shaved Parmigiano-Reggiano cheese (more to taste)
  • ½ cup roughly chopped fresh mint leaves (basil as a good substitute)
  • 6-8 scallions (green onions), trimmed and sliced thinly on a long diagonal
  • Fresh mint leaves for garnish

Instructions

  1. Prepare the vegetables: Bring a large pot filled about two-thirds with water to a rapid boil over high heat. While waiting, fill a large bowl with cold water and add 3-4 cups of crushed ice or ice cubes; set aside for blanching. Place a large strainer in the sink. Once boiling, add the sliced French green beans, asparagus, sugar snap peas, and baby peas to the water and blanch for exactly 1 minute.
  2. Shock and drain: Quickly drain the vegetables in the prepared strainer and shake gently to remove excess water. Immediately plunge the blanched vegetables into the ice bath to stop cooking and preserve their vibrant color. Drain well again, then spread the veggies onto a clean, dry kitchen towel and roll it up gently to absorb remaining moisture. If not using immediately, transfer the veggies to a paper towel-lined container or ziplock bag and refrigerate.
  3. Make the walnut/panko topping: Heat a medium nonstick sauté pan over medium heat. Add the butter and olive oil. When sizzling, add the chopped walnuts and stir frequently for 2-3 minutes, allowing them to deepen in color. Add the panko breadcrumbs, kosher salt, and continue to cook, stirring often for another 2-3 minutes until the panko is medium golden brown. Remove from heat and stir in lemon zest and crushed red pepper flakes. Allow to cool before using or storing in an airtight container.
  4. Prepare the dressing: In a large serving bowl, combine lemon juice, lemon zest, and minced garlic. While whisking vigorously, slowly drizzle in the olive oil to emulsify. Season with kosher salt and freshly ground black pepper; mix well.
  5. Toss and season the salad: Add the drained vegetables to the dressing and toss thoroughly to coat all pieces. Taste and adjust seasoning by adding more lemon juice, salt, or pepper if needed. Add the chopped fresh mint leaves and toss again. Taste once more and adjust seasonings as desired.
  6. Assemble the salad: Sprinkle the salad evenly with the walnut/panko topping and shaved Parmigiano-Reggiano cheese, or serve these toppings separately to maintain crispness if leftovers are anticipated. Garnish with the sliced scallions and additional whole fresh mint leaves.
  7. Serve and enjoy: Serve the salad chilled or at room temperature as a refreshing, flavorful side dish.

Notes

  • Use freshly crushed ice and an ice bath immediately after blanching to preserve the bright colors and crispness of the vegetables.
  • For best results, slice vegetables on a long diagonal to enhance texture and appearance.
  • If preparing ahead, store the walnut-panko topping in an airtight container at room temperature after it has completely cooled to maintain crunch.
  • The salad can be made a few hours in advance and refrigerated; add toppings just before serving to keep them crisp.
  • Basil can be used as a substitute for mint if preferred.
  • To toggle between US customary and metric measurements, use the button above the recipe instructions when available.

Find it online: https://recipesbyliza.com/lemony-french-green-bean-asparagus-salad-with-walnut-panko-topping-recipe/