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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.

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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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