Recipe: Artichoke & asparagus white bean salad


October is that month where there isn’t so much variety coming from the garden and the produce stalls at the market have less selection than other times of the year.

In my humming spring garden, there is certainly a lot of green – lettuce, herbs, a few spindly asparagus spears, globe artichokes and young broad beans, which actually sounds like a lot, but mostly I am getting the garden ready for the summer plantings.

Tomatoes will go in after this weekend (Labour Weekend), along with the first sowing of cucumbers, zucchini and runner beans.

Nicola Galloway’s artichoke & asparagus white bean salad.

Nicola Galloway

Nicola Galloway’s artichoke & asparagus white bean salad.

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ARTICHOKE & ASPARAGUS WHITE BEAN SALAD

This is a spring riff on the ubiquitous bean salad. I haven’t quite got enough globe artichokes ready to make the pickling effort, however the sight of them in the garden has me reaching for a store-bought jar to add to this salad.

You can cook dried cannellini beans for this salad using ½ cup dried beans to replace the canned beans. Soak the beans overnight with a pinch of baking soda. Rinse well, place in a large saucepan and cover with water. Add a generous pour of olive oil and a bay leaf. Simmer for 30-40 minutes, until the beans are meltingly soft. Remove from the heat add ½ tsp salt and cool. Continue as per recipe.

Preparation time: 15 minutes

Serves 4

Ingredients

400g can cannellini beans, drained

2 tbsp olive oil

1 tbsp sherry vinegar or white wine vinegar

1 tsp honey

Juice of 1 lemon

Handful of parsley, chopped

300g jar artichoke hearts, drained and quartered

250g bunch asparagus

Salt and pepper

I haven’t quite got enough globe artichokes ready to make the pickling effort, however the sight of them in the garden has me reaching for a store-bought jar to add to this salad.

Nicola Galloway

I haven’t quite got enough globe artichokes ready to make the pickling effort, however the sight of them in the garden has me reaching for a store-bought jar to add to this salad.

Method

In a serving bowl, combine the drained beans with the oil, vinegar, honey, lemon juice, parsley and artichokes. Thinly slice the asparagus on an angle and blanch for 2 minutes in boiling water, drain and refresh in cold water. Scatter over the salad.

Check seasoning, adding salt, pepper and extra lemon juice if needed. Serve alongside slow-cooked pork.

Nicola Galloway is an award-winning cookbook author, food writer and culinary tutor.

homegrown-kitchen.co.nz