Asparagus Ribbon Salad with Lemony Vinaigrette
Gently tossed with a lemony vinaigrette and freshly shaved Parmesan, this salad will please your most finicky veggie eaters. This pretty side dish comes together in minutes with no special equipment other than a standard vegetable peeler.
Ingredients
Vinaigrette
- 1 1/2 tablespoons lemon juice
- Kosher salt to taste
- 1 shallot minced
- 3 tablespoons extra-virgin olive oil
Salad
- 1 pound asparagus look for medium-width
- 1 ounce Parmesan cheese shaved with a vegetable peeler
- 2 tablespoons toasted pine nuts
- Additional shaved Parmesan for garnish (optional)
Instructions
- In a small bowl, stir together lemon juice, salt and shallot. Slowly whisk in olive oil, blending well. Let vinaigrette stand at room temperature while preparing the asparagus.
- With your fingers, snap off the coarse hard ends of the asparagus; discard the ends.
- Holding the snapped end of an asparagus in one hand, with a vegetable peeler, carefully slice into “ribbons”, working all the way through the tip. Repeat this process with remaining asparagus.
- Arrange asparagus ribbons on a serving platter, mounding slightly.
- Lightly toss with vinaigrette, shaved Parmesan and pine nuts.
- Top with additional shaved Parmesan. (optional)
Notes
Make Ahead and Storage Tips: salad may be prepared up to 4 hours before serving. (including tossing with vinaigrette) Cover and refrigerate.
This is a very rustic salad, so don’t worry if some of the tips fall off or pieces of asparagus break while peeling. Just add to the salad!
