Arugula with Pancetta, Grilled Asparagus, and White Beans

Heat the grill. Combine the olive oil, vinegar, cheese, garlic, and black pepper in a food processor or blender and puree to make a smooth dressing. Transfer to a bowl, stir in the basil, and set aside.
Fill a large pot with ice and water. Bring a large pot of salted water to a boil, add the asparagus, and cook for about 3 minutes, until just tender. Drain and plunge the asparagus into the ice water to stop cooking; then drain again. Rub the asparagus with 1 tablespoon of olive oil, sprinkle with salt and pepper to taste, and grill over a medium-hot ﬁre, turning frequently, for 3 to 5 minutes, or until well seared.
In a medium bowl, combine the arugula, beans, and onion. Stir the dressing well and pour just enough onto the arugula-bean mixture to moisten the ingredients. (You will probably have some dressing left over; cover it and refrigerate to keep it for up to a week.) Toss well, place the salad on a serving platter or individual plates, top with the pancetta and asparagus, and serve.

Teaser Image:

Arugula Leaves Rszd.jpg

Ingredients:

¼ cup extra-virgin olive oil

¼ cup red wine vinegar

⅓ cup freshly grated Parmesan cheese

2 garlic cloves

2 tablespoons cracked black pepper

2 tablespoons roughly chopped fresh basil

16 spears asparagus, bottom ¼ trimmed

1 tablespoon extra-virgin olive oil

Salt and freshly cracked black pepper to taste

2 bunches arugula, trimmed, washed, and dried

1 cup cooked cannellini beans (if canned, rinsed and drained)

1 small red onion, peeled and diced

¼ pound pancetta, thinly sliced and cooked at 350°F for 6 to 8 minutes, until crispy, and drained on paper towels

Active time:

40 minutes

Yield:

4 Servings

Nutrition:

Calories: 250, Fat: 15g, Sodium: 160mg, Carbohydrate: 19g, Protein: 10g

Author:

Recipe from License to Grill, by Chris Schlesinger and John Willoughby, William Morrow and Co.

Show on WGC.org?:

Diet:

Mediterranean Diet

Course:

Side dishes

Meal:

Dinner

Dietary choice:

Gluten-free

Rating: