Shaved Asparagus Salad
I really enjoy eating salads in the summer, especially since lettuce is so refreshing and light, but sometimes I get tired of the same old greens salad created out of my refrigerator's vegetable drawer. Don't get me wrong, I love salads like this too, but I've recently been on the lookout for something a little bit different to satisfy my summer salad craving.
And then, I stumbled on this recipe. The beautiful picture hooked me immediately, so I kept reading. Asparagus and arugula?! Hazelnuts and Pecorino?? Love at first sight. I made a grocery list and went out in search of this delicious combination of ingredients immediately. (Remember, I have way too much time on my hands during the summer...)
It was exactly what I wanted in a summer salad. The raw asparagus ribbons (yep, they're raw) gave it a delicate and creamy texture, while the arugula, hazelnuts, and lemon juice gave it a great punch of flavor. I hope the sound of raw asparagus doesn't scare you; though I'd never tried asparagus raw before, I was extremely pleased with how it turned out.
This would be a great salad to serve at a summer party if you'd like to try something different, too. I'm imagining a little dinner get-together on our new deck with this salad and a porch swing...
Shaved Asparagus Salad
from My New Roots
1 bunch fresh asparagus, rinsed, bottom of stems removed
2 cups arugula
1/4 cup hazelnuts, roasted and roughly chopped
Pecorino Romano, for serving
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons honey
Sea salt and freshly ground black pepper
Cut off asparagus tips, split in half, and set aside. Take a vegetable peeler and shave down asparagus spear to make a thin ribbon. Continue around the spear until you hardly have anything left; split final piece in half with a pairing knife. Put all ribbons in a bowl, including split tips.
Whisk all dressing ingredients together in a small bowl or dressing bottle/jar. Taste and add salt or pepper as needed. Toss dressing with asparagus and let marinate for 15-20 minutes. Add in arugula, toss again, and sprinkle toasted hazelnuts on top. Grind lots of fresh pepper over the salad and add Pecorino Romano if desired. Serve and be healthy!
(Need another idea for a unique salad? Try this!)