Arugula Salade Composee Recipe

Name: Arugula Salade Composee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 thin asparagus spears, peeled if they are woody at the base; Kosher salt; 1 to 1 1/4 cups haricots verts or slender green beans; 2 bunches of arugula (about 4 cups of leaves with 1 inch of stem); 1 large bulb fennel, with any discolored outer pieces removed, cored and very thinly sliced; 1/4 medium head red cabbage, cored and very thinly sliced; 3 tablespoons blanched and julienne Lemon Confit or 2 tablespoons julienne fresh lemon zest; 1/2 cup Lemon Vinaigrette (below); 4 ounces pecorino romano or Parmesan cheese, very thinly sliced; Coarsely ground black pepper; 1/4 teaspoon kosher salt, plus extra, if needed; Juice of 4 medium lemons (about 1 cup); 1/2 cup olive oil, plus extra, if needed; Freshly ground black pepper

Servings: persons

12 thin asparagus spears, peeled if they are woody at the base
Kosher salt
1 to 1 1/4 cups haricots verts or slender green beans
2 bunches of arugula (about 4 cups of leaves with 1 inch of stem)
1 large bulb fennel, with any discolored outer pieces removed, cored and very thinly sliced
1/4 medium head red cabbage, cored and very thinly sliced
3 tablespoons blanched and julienne Lemon Confit or 2 tablespoons julienne fresh lemon zest
1/2 cup Lemon Vinaigrette (below)
4 ounces pecorino romano or Parmesan cheese, very thinly sliced
Coarsely ground black pepper
1/4 teaspoon kosher salt, plus extra, if needed
Juice of 4 medium lemons (about 1 cup)
1/2 cup olive oil, plus extra, if needed
Freshly ground black pepper

1
For the Lemon Vinaigrette:
2
In a medium bowl, whisk 1/4 teaspoon salt with the lemon juice until dissolved.
3
Slowly whisk in the oil until emulsified.
4
Taste, and season with pepper and a little more salt, if needed.
5
Add more lemon juice if the dressing tastes too flat.
6
Blanch the asparagus in a large pot of boiling salted water until bright green and still crisp, 3 to 4 minutes, and shock in a bowl of ice water.
7
Remove it by grasping the stems, rather than the tips, with tongs.
8
Repeat the blanching, shocking, and draining for the haricots verts, using a colander to drain.
9
In a medium bowl, toss the asparagus, haricots verts, arugula, fennel, and cabbage with the lemon confit and enough lemon vinaigrette to dress lightly.
10
Season to taste with salt.
11
To serve, divide the salad among chilled plates and top with the sliced cheese.
12
Grind a little coarse black pepper over each salad.
13
Variations:
14
For a main-course salad, top each serving with a portion of sauteed or grilled fish or chicken.
15
If you dont want to use both asparagus and beans, use a double quantity of either one.
16
Or add some zucchini or shredded carrots.
17
The amounts and vegetables are very flexible.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 thin asparagus spears, peeled if they are woody at the base, Kosher salt, 1 to 1 1/4 cups haricots verts or slender green beans, 2 bunches of arugula (about 4 cups of leaves with 1 inch of stem), and more.

Yes, Arugula Salade Composee falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula Salade Composee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions