With fresh herbs and veggies, this salad brings flavors of the season straight to your plate.
Recipe by Sarah McCullen | Photographed by Joe Worthem
Before summer officially arrives in north Mississippi, celebrate the last of springtime with a salad featuring a favorite spring veggie: asparagus. Serve it as a side dish with your favorite grilled dinner or as a satisfying lunchtime entree.
1 bunch asparagus, trimmed
1/3 cup plus 1 tablespoon olive oil, divided
1 cup Israeli couscous
½ cup kalamata olives, sliced
½ cup chopped fresh Italian parsley
¼ cup chopped fresh mint
2 scallions, chopped
Zest and juice of 1 lemon
3 tablespoons whole-grain mustard
2 tablespoons red wine vinegar
Salt, to taste
Pepper, to taste
¾ cup crumbled goat cheese
½ cup chopped pistachios
Preheat oven to 375°F. On a baking sheet, drizzle asparagus with 1 tablespoon olive oil, and roast until tender and bright green, 8 to 10 minutes. Cool for 3 to 4 minutes, then chop into 1- to 2-inch pieces.
In a small saucepan, bring 3 cups of salted water to a boil, and add couscous. Cook until tender, 8 to 10 minutes. Drain and let cool.
In a large bowl, combine olives, parsley, mint, scallions and chopped asparagus. In a small bowl, whisk together lemon zest and juice, mustard, vinegar, salt and pepper to taste, and remaining 1/3 cup olive oil. Drizzle over veggies, and toss to combine. Add goat cheese, and toss. Add couscous, and toss again. Chill for at least 1 hour. Stir in pistachios just before serving.