Shaved Asparagus & Vegetable Salad
September 27, 2017
Did you know you could cut asparagus with a vegetable peeler or a mandolin? It’s easy and so danged fancy! The texture is great. It changes that every day salad into an evening at the Metropolitan Mouth Ballet. This recipe's not crazy enough for you? Add some baby spinach, mixed greens, fresh basil, maybe red onion, maybe all of them! Raw asparagus is delicious!
And that dressing… fresh Mandarin oranges? What? Who cooks with fresh Mandarin oranges? YOU DO! You’re a machine! A cooking ninja monster! People are going to pass out when they taste this.
1 lb asparagus
3 small/medium zucchini
1/2 red onion
2 handfuls of fresh basil (60g)
2 mandarins, peeled or sliced and sectioned
2 tbsp pine nuts
2 cups baby spinach/spring mix *optional
1 cup fresh mandarin orange juice (about 5 mandarins)
1 tbsp champagne vinegar
1/4 cup pine nuts
1-2 medjool dates, pitted and chopped
5 medium fresh basil leaves
pinch of salt
dash fresh ground pepper
1Hold the stem of each asparagus and lay it down on a cutting board. Shave thin ribbons of asparagus by using a vegetable peeler. (Use a sharp one! Dull ones will make this difficult.) Add tops and ribbons of asparagus to a bowl.
2Do the same to the zucchini, lay flat on a cutting board and shave into ribbons using a vegetable peeler. Rotate zucchini to a new side once you reach the inner seeded section. Peel until all 4 sides are done. Add to bowl.
3Slice red onion into thin slivers. Add to bowl.
4De-stem the basil and slice into thin strips. Add to bowl.
5Peel or slice off skin of mandarins and add mandarin sections and pine nuts to bowl.
6Prepare dressing: combine orange juice, vinegar, pine nuts and dates in a blender and blend until smooth.
7Pour dressing over salad ingredients and toss to combine. Refrigerate before serving if desired.
8Serve as is, or atop baby spinach or mixed greens in bowls or plates.
Optional: toast pine nuts dry in a non stick pan over medium low heat until golden brown and set aside.