Beans and Peppery Lettuce Salad Recipe

Name: Beans and Peppery Lettuce Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse sea salt or kosher salt; 8 thin spears asparagus, ends trimmed; Handful haricots verts, ends trimmed; 2 teaspoons sherry vinegar; 1 teaspoon cider vinegar; 1/2 teaspoon Dijon mustard; Coarsely ground black pepper; 2 tablespoons olive oil; 2 tablespoons walnut oil; 2 handfuls mixed greens; 1 handful watercress or baby arugula; 1/4 small bulb fennel, very thinly sliced; 2 tablespoons chopped tarragon

Servings: persons

Coarse sea salt or kosher salt
8 thin spears asparagus, ends trimmed
Handful haricots verts, ends trimmed
2 teaspoons sherry vinegar
1 teaspoon cider vinegar
1/2 teaspoon Dijon mustard
Coarsely ground black pepper
2 tablespoons olive oil
2 tablespoons walnut oil
2 handfuls mixed greens
1 handful watercress or baby arugula
1/4 small bulb fennel, very thinly sliced
2 tablespoons chopped tarragon

1
Fill a pot with water, season with salt and bring to a boil.
2
(If making the pasta, you can use the same water after you've cooked the vegetables.)
3
Add the asparagus and cook until tender but still firm, about 2 to 3 minutes.
4
Transfer to a bowl of ice water to stop the cooking.
5
When the water comes back to a boil, cook and chill the haricots verts the same way.
6
Drain the asparagus and beans and lay out on a towel to dry.
7
Slice asparagus into 1 1/2-inch-long pieces.
8
In a small bowl, whisk together the vinegars and mustard.
9
Season with salt and pepper.
10
Gradually whisk in the olive oil and walnut oil until smooth and emulsified.
11
Set aside.
12
In a large serving bowl, combine the mixed greens, watercress, fennel, asparagus, beans and tarragon.
13
Pour over half the dressing and toss until the leaves are thinly coated.
14
Taste and add more dressing or salt, if needed.
15
Serve.

156

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Coarse sea salt or kosher salt, 8 thin spears asparagus, ends trimmed, Handful haricots verts, ends trimmed, 2 teaspoons sherry vinegar, and more.

Yes, Beans and Peppery Lettuce Salad 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!

Beans and Peppery Lettuce Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions