This salad features crisp asparagus, with white beans and croutons for heft, Manchego cheese for creaminess, and a double dose of bacon: crunchy fried bits and rendered fat to make a bacon vinaigrette. It can be served as a main with a piece of crusty bread, or as a side for your favorite protein.
Make ahead: The asparagus can be blanched and refrigerated up to 2 days in advance.
Storage: Refrigerate for up to 3 days.
Ingredients
Servings: 4–6 (makes about 7 cups)
Directions
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Step 1
To a cold medium nonstick skillet over medium-high heat, add the bacon and cook, stirring frequently, until the fat is rendered and the bacon browns and crisps, about 10 minutes. While the bacon is cooking, line a large plate with paper towels and set it near your workspace. Carefully transfer the bacon to the prepared plate. Pour the rendered fat through a fine mesh strainer into a heatproof measuring cup or bowl. You should get about 1/4 cup.
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Step 2
Fill a medium bowl with ice water and set aside. Bring a 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 to 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.
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Step 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
White wine vinegar >> another type of vinegar or lemon juice.
White beans >> chickpeas.
Manchego >> 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.
