Recipe courtesy of Dan Barber

Asparagus and Pistachio Salad

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  • Level: Easy
  • Total: 8 hr 25 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Cook: 10 min
  • Yield: 4 servings
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2 cups asparagus tips, blanched

1 cup fava beans, blanched

3/4 cup pistachios, shelled

4 cups mixed baby lettuce

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

Lemon Vinaigrette:

1/4 cup lemon juice

3 tablespoons Lemon Oil, recipe follows

3/4 teaspoon honey

1 teaspoon Dijon

3/4 tablespoon sherry vinegar

Lemon Oil:

1 quart canola oil

4 lemons, zested in strips

1/4 bunch lemon thyme

1/4 stick lemongrass


  1. Toss together asparagus, fava beans, and pistachios. Add to lettuce. Combine vinaigrette ingredients and season to taste with salt and pepper. Dress the salad with lemon vinaigrette. Season, to taste.

Lemon Oil:

Yield: 1 quart
  1. Put all ingredients in a pot and warm gently for about 10 minutes Infuse overnight and strain.