Cannellini Bean and Asparagus Salad with Mushrooms

After an uncommonly cool spring, it is suddenly blazing hot here in southwestern Ontario. So this means that salads are in order, both to cool and refresh the palate and to avoid hovering over a hot stove for lengthy periods of time. This sudden heat wave also happens to coincide with the beginning of asparagus season here, and that happens to be my husband's favorite vegetable.

Asparagus is delicious on its own with just a little lemon juice and salt, of course, but it also pairs wonderfully with simple flavors as a backdrop — think potatoes, for example. For this salad, tender cannellini beans serve as the backdrop to a serving of lightly steamed crunchy asparagus tossed in a lively and creamy lemon, tarragon and grainy mustard dressing. And mushrooms are my weakness, so I added them into the mix. It all comes together for a simple but elegant and satisfying summer meal, served up with some crusty bread.

Cannellini Bean and Asparagus Salad with Mushrooms

Recipe by Lisa Turner Published on May 27, 2016 Refreshing and elegant summer white bean salad with fresh crunchy asparagus and sautéed mushrooms tossed in a lemony mustard and tarragon dressing Print this recipe Salad: 1 1/4 cups dried cannellini (white kidney) beans (3 3/4 cups cooked) handful of dried curry leaves, crumbled (or 1 bay leaf) 1 lb (1 bunch or 450 g) asparagus 2 teaspoons olive oil 8 large white mushrooms, sliced Dressing: 1/4 cup fresh tarragon 1 teaspoon grated lemon zest 1 clove garlic, minced or crushed juice from 1 lemon (3 tablespoons) 1/2 cup olive oil 1 to 1 1/2 teaspoons Dijon or grain mustard, to taste 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and transfer to a large salad bowl. Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch. Transfer to the salad bowl. Now cook the mushrooms. Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid. Transfer to the bowl with the asparagus. To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth. Pour the dressing over the salad, season with salt and pepper, and toss. Serve at room temperature or chilled. Makes 4 to 6 servings

This is my contribution to No Croutons Required. A monthly event showcasing vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. It is my turn to host this month.

Other salads to enjoy this summer:
Chickpea Salad with Vegan Mayonnaise
Black Bean Salad with Fresh Mango and a Chaat Masala Dressing
Classic Greek Salad Revisited
Thai Coconut Mango Quinoa Salad

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Roast Chicken with Asparagus & Leeks Recipe + Giveaway!

Foster Farms is one of the larger suppliers of chicken in California. It’s a brand you’ll find in most supermarkets. So I was pleased to learn they are now offering organic chicken. At my local supermarket they only had boneless and skinless breasts and thighs, and while I much prefer purchasing whole chickens I did want to give the product a try. 

Because I don’t usually, if ever, cook with boneless skinless chicken thighs, I turned to the ever dependable Faith Durand at The Kitchn for a foolproof technique. I added an herb paste, asparagus and leeks and reduced the pan sauce to make a glaze. It’s easy peasy and great for a quick meal that will be done in just over 30 minutes. The leeks, asparagus and herbs give the dish a fresh and light feel. 

Although I purchased the chicken with my own money, I did accept four $20 Safeway gift cards for you, my readers, from Foster Farms. If you would like one, please leave a comment about your favorite chicken thigh or breast recipe. Only one entry per person and you must have a US mailing address to be eligible to win. Contest ends Friday April 22nd, 2016. As usual, winners will be picked at random. 

Roast Chicken with Asparagus and Leeks
Serves 4 

Ingredients 

3/4 cup of fresh mild green herbs (I used cilantro, parsley and dill)
1 clove garlic
1/2 teaspoon lemon zest
1 teaspoon olive oil 
2 cups thinly sliced leeks, white and pale greeen
1 package of skinless and boneless chicken thighs, about 1.25 pounds
Salt
Freshly ground pepper
2 cups medium thick asparagus, cut on the diagonal

Instructions 

Preheat the oven to 425 degrees. Finely mince the herbs, garlic and lemon zest and drizzle in the oil--or process in a mini food processor. Rub the chicken with the herb mixture. 

Place the leeks in a 10-inch oven proof skillet. Place the chicken on top of the leeks and season generously with salt and pepper.  Roast for 10 minutes, then tuck the asparagus in and around the chicken and roast another 10 minutes or until the chicken reaches 165 degrees when pierced with an instant read thermometer. 

Remove from the oven, cover with foil and let rest for 10 minutes. Transfer the chicken and vegetables to a platter and place the skillet on the stove. Heat the skillet and reduce the liquid until only a few tablespoons remain. Drizzle the glaze over the chicken. 

Enjoy! 

Disclaimer: My thanks to Foster Farms for providing the gift card. I was in no way compensated for this post because I wanted you to know my true feelings about the product. 

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