Asparagus and Prosciutto Salad with Pistachio Vinaigrette

Asparagus and Prosciutto Salad with Pistachio Vinaigrette

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  • 1 1/2 cups pistachios
  • 1 bunch asparagus, tough stems removed and stalks sliced in thirds
  • 3 cups spring greens
  • 1 cup plus 2 tablespoons extra virgin olive oil, divided
  • Salt and pepper, to taste
  • 1 teaspoon minced shallots
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons champagne vinegar
  • 1/2 teaspoon sea salt
  • 3 ounces thinly sliced prosciutto, cut into bite-size pieces


Toast pistachios on a baking sheet in a 350º F oven for about 10 minutes. Set aside to cool.

Bring 4 quarts salted water to a boil. Blanch asparagus until just tender, 1 to 2 minutes. Lift out and place in a bowl of ice water to cool, then drain. Dress greens with 2 tablespoons oil. Season with salt and pepper and place on serving plates.

In a food processor, finely grind 1 cup pistachios. Set aside. Add shallots, lemon juice, vinegar and salt to the processor; pulse to combine. Slowly add remaining olive oil until emulsified. Add ground pistachios; pulse to combine.

Dress asparagus with enough vinaigrette to coat well and place on the greens. Top with prosciutto and the 1/2 cup remaining whole pistachios.

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