|Serves||Prep Time||Cook Time||Total Time|
This light and fresh combination of Mache, 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|
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 only a brief and gentle toss after adding.
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!