CREAMY, CRUNCHY AND CRISPY SALAD AN ODE TO SPRING
Tasty bacon vinaigrette works wonders in this seasonal dish
I get positively giddy when spring rolls around with its bounty of new produce. Near the top of my list is fresh asparagus when you can find young, tender stalks good enough to enjoy raw, when they're slightly sweet. For less than peak asparagus
— or any time you want a more vibrant hue — a quick blanch in salted boiling water helps to improve colour, texture and flavour.
Look for bunches where the stalks are all roughly the same size so that they will cook evenly. They should be an even green colour with no signs of shrivelling and have compact tips. Thinner spears might be more esthetically pleasing, but thicker asparagus is more tender.
This asparagus and white bean salad with bacon vinaigrette features earthy white beans, creamy Manchego cheese and smoky bacon in two forms — crispy bits and rendered fat in the dressing.
Fry up bits of bacon until perfectly brown and crisp, to add salty, umami-filled crunch. Then put the rendered bacon fat to use in a bright vinaigrette to dress the salad. White wine vinegar and Dijon mustard provide a good dose of acidity, while the bacon grease adds a hint of smoky savouriness, combining to become dressing that's greater than the sum of its parts. (You can also use a more healthful fat, such as olive oil.)
Bacon vinaigrette is a treat. My version creates a balanced, thick salad dressing that just might be your new favourite. Canned beans add protein and, alongside croutons, heft, making this suitable as a main course. (The croutons give panzanella vibes as the bread absorbs the dressing.) A small amount of Manchego cheese adds creamy, tangy nuttiness and another layer of umami.
This asparagus salad is bright and earthy with textures that are creamy, crunchy and crisp — a vibrant ode to the season.
ASPARAGUS AND WHITE BEAN SALAD WITH BACON VINAIGRETTE
Serves: 4-6 (makes about 7 cups)
4 slices bacon, cut crosswise into 1/2-inch pieces (1.25 cm) Fine salt
1 1/2 lb (680 g) asparagus (2 bunches), woody ends trimmed, cut into bite-size pieces
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) white wine vinegar
1/4 tsp (1 mL) freshly ground black pepper, more to taste 1 (15-oz/443 mL) can no-saltadded white beans, such as cannellini or great northern, drained and rinsed
1 cup (250 mL) homemade or store-bought croutons
1 oz (28 g) Manchego cheese, crumbled or diced (1/4 cup/ 60 mL)
1. To a cold medium non-stick skillet over medium-high heat, add bacon and cook, stirring frequently, until fat is rendered and bacon browns and crisps, about 10 minutes. While bacon is cooking, line a large plate with paper towels and set it near workspace. Carefully transfer bacon to prepared plate. Pour rendered fat through fine mesh strainer into heatproof measuring cup or bowl.
2. Fill medium bowl with ice water and set aside. Bring medium or large pot of water to a boil and lightly salt it. Add the asparagus and blanch until bright green and crisp-tender — cooked through but still with
a snap — 2-4 minutes. Using a slotted spoon or skimmer, transfer to the ice water and let cool completely, stirring occasionally. Drain the asparagus and pat dry.
3. In a large bowl, whisk together the mustard, vinegar and black pepper until combined. While whisking, slowly stream in the rendered bacon fat until fully emulsified to form a vinaigrette. Add the asparagus, white beans and croutons, and gently toss until evenly combined. Taste, and season with salt or pepper, as desired. Transfer to a serving bowl, if desired, and top with the cooked bacon and cheese.
Substitutions: Instead of white wine, use another type of vinegar or lemon juice. Instead of white beans, use chickpeas. Instead of Manchego, use a sharp aged cheddar, pecorino or Parmesan.
Variations: If your asparagus is very fresh and you enjoy the taste, you can skip the blanching step and use it raw.
Make ahead: The asparagus can be blanched and refrigerated up to 2 days in advance.
Storage: Refrigerate up to 3 days.