Polonaise Asparagus Salad
Polonaise Asparagus Salad is a vibrant spring dish that combines tender asparagus with crunchy hazelnuts and a zesty lemon dressing. This refreshing salad is perfect for picnics or dinner gatherings, offering a delightful crunch and an explosion of fresh flavors in every bite. It’s not just a meal; it’s a culinary celebration that will impress your guests and elevate any occasion.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Blanching
- Cuisine: Spring
Ingredients
Scale
- 1 lb fresh asparagus
- 1 cup hazelnuts, chopped
- 2 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Wash and trim the tough ends off 1 pound of fresh asparagus.
- Blanch asparagus in boiling salted water for 3 minutes until bright green, then transfer to an ice bath to cool.
- Toast 1 cup of chopped hazelnuts in a dry skillet over medium heat for about 5 minutes until fragrant.
- In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of fresh lemon juice; season with salt and pepper.
- In a large mixing bowl, combine cooled asparagus and toasted hazelnuts. Drizzle with dressing and toss gently to coat.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For added flavor, consider substituting hazelnuts with crumbled feta or walnuts. Let the salad sit for about 15 minutes after tossing to allow flavors to meld. Store leftovers in an airtight container in the refrigerator for up to three days.