| Prep: 15 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 160 | 12g | 2g | 12g |
| sugars | fibre | protein | salt |
| 8g | 4g | 4g | 0.4g |
When I first stumbled upon the Prussian Asparagus Salad with Vinaigrette, it felt like a breath of fresh air whisking into my Southern kitchen. You know, there’s something genuinely delightful about a dish that’s both hearty and refreshing. This salad is the epitome of a wholesome, nutrient-packed meal while reminding me of lazy, sultry afternoons spent basking under the Carolina sun. However, this isn’t just your run-of-the-mill salad; it’s an intricate tapestry of flavors and textures that dance harmoniously on your palate.
Glistening Green and Good-for-You
What initially drew me to this recipe were all the vibrant ingredients: crisp green apples, tender asparagus, tart dried cranberries, and crunchy sunflower seeds. Not only do these components add a delightful crunch and sweetness to the dish, but they’re rich in vitamins and antioxidants. The asparagus, a springtime favorite, is packed with folate and vitamins A, C, and K, promising to do wonders for your skin and immune system. Apples, with their fibrous goodness, keep you feeling full and aid in digestion, while cranberries are known warriors against urinary tract infections. Toss in a handful of parsley for some fresh and peppery zing, and you’re practically eating a garden of vitality.
An Ode to Versatility
This Prussian Asparagus Salad with Vinaigrette is spectacular in its versatility. The vinaigrette, a delicate balance of extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey, complements everything from a Sunday roast to a simple grilled chicken breast. You might even find it shares some similarities with the classic
French Salade Niçoise, sans the anchovies and eggs, of course. It’s just as delightful alongside a sourdough baguette or paired with a lush piece of grilled salmon. For another twist, you could serve it as a charming side dish at your next family barbecue or as a standout entree on a sweltering summer night. The slight tang of the feta cheese against the sweetness of the apples and cranberries is a culinary revelation, marrying beautifully with the earthy roasted sunflower seeds.
Beyond taste, there’s a certain satisfaction in knowing that each forkful offers both flavor and nutrition. From heart-healthy fats in the olive oil to the fiber and protein-packed seeds, it’s a salad that doesn’t just fill you up but fuels you for whatever surf session or movie night lies ahead. Whether you’re a seasoned cook or just embarking on your culinary journey, this salad is an elegant yet uncomplicated addition to your repertoire. And trust me, once you’ve experienced it, you’ll find yourself returning to this recipe time and again, much like how I return to my beloved Charleston beaches.
I hope this salad brings you as much joy and nourishment as it has brought to my table. Bon appétit!
What You’ll Need
- 2 pounds of asparagus, trimmed and cut into 2-inch pieces
- 1 cup of diced green apples
- 1/2 cup of dried cranberries
- 1/4 cup of chopped fresh parsley
- 1/4 cup of roasted sunflower seeds
- 1/4 cup of crumbled feta cheese
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
- Salt and pepper to taste
Method
Step One
Blanch the asparagus by bringing a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, until bright green and tender-crisp. Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
Step Two
In a large mixing bowl, combine the diced green apples, dried cranberries, chopped fresh parsley, roasted sunflower seeds, and crumbled feta cheese. Add the blanched asparagus and gently toss to combine.
Step Three
In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well emulsified.
Step Four
Pour the vinaigrette over the asparagus salad and gently toss to coat all the ingredients evenly.
Step Five
Transfer the Prussian Asparagus Salad with Vinaigrette to a serving dish. Optionally, sprinkle a few extra sunflower seeds and a bit more crumbled feta on top for garnish. Serve immediately or refrigerate for up to 2 hours before serving.
