7.28.2011

Shaved Asparagus Salad

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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...)

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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

Salad
1 bunch fresh asparagus, rinsed, bottom of stems removed
2 cups arugula
1/4 cup hazelnuts, roasted and roughly chopped
Pecorino Romano, for serving

Dressing
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons honey
1 shallot
Sea salt and freshly ground black pepper

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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!

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(Need another idea for a unique salad? Try this!)

2 comments:

Laura said...

Your grill awaits your new deck. That's something to look forward to! The salad looks delish!

Anonymous said...

joffco!

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