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SSS Week #3 - Raw Asparagus, Pea, and Arugula Salad

Our wonderfully bright, green salad for week three was selected by Amy

Here is her recipe adjusted to my choices:

For the dressing--put these ingredients in the food processor, and whirl to combine:

* 1/4 cup Champagne vinegar
* 1 teaspoon Dijon mustard
* 1 shallot, minced
* 1/4 cup pistachio oil
* 1/4 cup light-tasting olive oil
* Salt--a pinch
* Pepper--a few grinds

For salad:

1 lb fat asparagus
2 cups frozen peas, defrosted
1/2 lb arugula (about 6 cups)
1 cup toasted pistachios
a chunk of good parmesan cheese

Snap off woody bottom ends of the asparagus.
Using a vegetable peeler, peel the stems all the way up, stopping just at the tips.
Cut off the tips, and blanch the tips for 2 minutes.
Slice the stems on the diagonal in one-inch diagonal slices.
Put the arugula in a bowl, and toss with just enough dressing to lightly coat.
In another bowl, combine the asparagus tips, cut-up stems, and the peas.
Toss this mixture with dressing as well.
Place a serving of the arugula on each salad plate.
Top arugula with a portion of the vegetables.
Shave large slices of the parmesan cheese with a vegetable peeler, and add to the salads. Sprinkle on nuts, and serve.

Since this was an all-green salad, I decided to use pistachio oil and nuts, although Amy suggested several choices.


Comments (3)

The salad looks tasty! I'm behind this week(no posts all week long!) and the salad will have to wait another day or two. I didn't know there was pistachio oil-I bet it's wonderful.

This looks delicious. I have everything ready to toss together later today. I can't wait!

I used roasted walnut oil which was delicious but I love your green version with pistachios! Great salad, I thought.

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