COIN SHAPED ASPARAGUS SALAD RECIPE
Received an email from Heide Swanson for my everyday update subscription for here 101 COOK BOOKS Recipe. And I ask her to re-blog her ASPARAGUS SALAD RECIPE.
She cut the asparagus into a coin-shaped pieces so that they will matched with the radish slices. And to all Vegans, you can make this by not putting PARMESAN into your salad.
5 - 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces
1 small shallot, chopped
3 tablespoons extra virgin olive oil
1/4 cup pine nuts, toasted, and coarsely chopped
zest of one lemon
This recipe caught my attention,for this is new to me. Not the food but on how she presents her recipe; not in an ordinary way.
She cut the asparagus into a coin-shaped pieces so that they will matched with the radish slices. And to all Vegans, you can make this by not putting PARMESAN into your salad.
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| Photo credit to 101 COOKBOOK |
12 spears of thick asparagus,sliced into 1/4-inch thick coins
5 - 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces
1 1/2 tablespoons fresh lemon juice
big pinch of salt
1 small shallot, chopped
3 tablespoons extra virgin olive oil
1/4 cup pine nuts, toasted, and coarsely chopped
7 tiny radishes, washed trimmed and very thinly sliced
zest of one lemon
a bit of shaved Parmesan(optional)
PROCEDURE:
Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.
To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large skillet over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the skillet with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute - but only if needed. You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the pine nut dressing, adding more as needed - as I mention up above, you might have a bit extra.
Turn everything out onto a platter and finish with some shaved Parmesan.
Serves 2 - 3.
A unique way to make a salad not in a complicated manner.
Nice recipe shared.I just learn something more today.
ReplyDeleteThis is probably the healthiest salad combination I've seen. Nice presentation also.
ReplyDeleteHow great! I bet my mom will surely like this recipe especially on how it was present :D
ReplyDelete