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Spring Pea and Shaved Asparagus Salad with lemon Vinaigrette

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Ingredients

Mixed greens or Baby arugula
100 gr Speck sliced paper thin
1 bunch Fresh Asparagus shaved
1 C Spring Peas fresh or frozen. If using frozen peas all it to thaw completely
1/2 C Extra-Vergin Olive Oil
1/2 Fresh Lemon zested and juiced
1/4 C White wine vinegar
Salt
Pepper
Grand Padono cheese

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Spring Pea and Shaved Asparagus Salad with lemon Vinaigrette

Features:

    As the weather gets warmer the thought of a hot kitchen is not inspiring. This salad is based on a simple concept: the fewer the ingredients the higher the quality the ingredients must be. This salad requires the highest quality of ingredients. The end results is delicate feast both for the eyes and palate. This salad pairs well with a Rosè made from the Pinot Noir grape.

    • Medium

    Directions

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    Steps

    1
    Done

    Wash mixed greens/arugula and dry. Set aside.

    2
    Done

    Take a single asparagus stalk. Bend it until it snaps. That is the area from the tip of the spear to the breaking point is best for eating. You can break each asparagus one by one or use the first spear as a measuring point and cut all the rest of the asparagus at the same point as the first.

    3
    Done

    Shave each asparagus until there is only the tips remaining. Set aside.

    4
    Done

    In a separate but clean bowl, add oil, juice, zest and vinegar. Whisk until emulsified. You may have to adjust oil or vinegar to taste. Add salt and pepper to taste.

    5
    Done

    Arrange each plate with a bed of greens then peas then asparagus shaving and tips.

    6
    Done

    Drap one to two slices of Speck over each salad then drizzle the vinaigrette over each salad.

    7
    Done

    Lastly shave some grand padono cheese over each salad. Then serve.

    8
    Done

    Note: This salad can travel well. If taking on a picnic. Do not add the vinaigrette or cheese until ready to serve.

    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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