|Serves||Prep Time||Cook Time||Total Time|
This light and fresh combination of mâche, asparagus, gruyere and pistachio is brilliant – the nuttiness of the gruyère complements the pistachios, and the crunch of the asparagus is perfectly balanced by the softness of the mâche.
|1 bunch||Asparagus, raw & cut into 1cm lengths|
|1/4 cup||Gruyère Cheese, grated|
|1/4 cup||Pistachios, roasted, finely chopped|
Put all the ingredients apart from the mâche in a bowl and toss well.
Since the mâche is so tender, it can get bruised quite easily,
so I’d recommend sitting the rest of the ingredients atop a bed of mâche.
I prefer to use very thin stalks of asparagus for this since they’re raw
and it ensures they are tender.
I take no credit for this salad. I was doing a demo at Whole Foods on P Street
and a woman came up to my table and suggested this combination.
I tried it the next day and fell in love!