Go Green Salad

(serves 6-8)

½ pound French green beans, blanched

½ pound frozen peas, blanched

1 bunch asparagus, trimmed and blanched

June 18 005

Choose asparagus with tight tips!

June 18 012        June 18 013        June 18 016

1 – 14 ounce can of artichoke hearts, quartered

3 celery stalks, sliced thin on the diagonal

½ – 5 ounce container of arugula

Shredded chicken ( I used breast meat from a rotisserie chicken)

1 C basil pesto


Cracked pepper

June 18 036  June 18 037

1/3 C toasted pine nuts

Parmesan Reggiano shavings

EVOO for drizzling


For blanching: Fill a stock pot half full with water and cover. Bring to a boil. Once boiling, add 1 T salt and drop in green beans. When color becomes vibrant and “Spring” green, remove French beans to an ice bath. Repeat the same procedure for the peas and asparagus. The asparagus and green beans will soften a little more after cooling in the ice bath. Please do not overcook the vegetables. A bit of “tooth” is desirable. Drain all vegetables and place on a towel-lined cookie sheet for further drying. Place in the refrigerator. This can be done earlier in the day for  night-time service.

To assemble: place green beans, peas, asparagus, artichokes, celery, chicken, arugula and pesto in a mixing bowl. Toss gently (hands work best) making sure to evenly coat all ingredients with the pesto. Season with additional salt and cracked pepper. If mix looks a bit dry, add a spritz of EVOO. Place salad on individual plates and garnish with parm shavings, toasted pine nuts, and a kiss of EVOO.

This with good bread and Dry Creek Fume Blanc or Bending Branch Picpoul Blanc….perfect summer meal. Enjoy!



  1. and to think I ate it myself after you mixed it with your own impeccably clean hands!!! heaven is!!! cr

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s