« Sunday Salad Samplers #2 - Black Bean Salad | Main | Chocolate Glazed Bundt Cake »

Sunday Salad Samplers #3 - Raw Asparagus, Pea, and Arugula Salad

Here's another one I'm playing catch-up with. I was a little leery of the raw asparagus thing but they tasted great. Just don't make the mistake that Chris did (though I warned him not to) and buy thin asparagus. They're very hard to peel. This was quite the refreshing/tasty salad and in the future, I'm thinking this would be a great Passover Seder addition, with all the flavors of spring.

Asparagus, Pea and Arugula Salad

Again, apologies on the picture quality.

Raw Asparagus, Pea, and Arugula Salad

For the dressing--put these ingredients in the food processor, and whirl to combine. Taste and adjust to your liking.

  • 1/4 cup Champagne vinegar, rice-wine vinegar, or other delicate, slightly sweet vinegar
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • 1/4 cup hazelnut, toasted walnut, or pistachio oil (or just increase the olive oil--but a nut oil adds a lot of flavor)
  • 1/4 cup light-tasting olive oil
  • Salt--a pinch
  • Pepper--a few grinds

1 lb fat asparagus
2 cups garden peas; or frozen peas, defrosted
1/2 lb arugula (about 6 cups)
1 cup toasted walnuts, pine nuts, pistachios, or other nuts (I used pine nuts, but next time I think I'll use something nuttier like pistachios or walnuts)
a chunk of good parmesan cheese

Snap off just the really woody bottom end of the asparagus. Since you'll be peeling the stems, you can use more than usual. Using a vegetable peeler, peel the stems all the way up, stopping just at the tips. (this step will make the stalks much more tender and juicy!) 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.

Share |

Other Thinks (3)


LOL on the thin asparagus. Oh, dear.


Only problem with making this on passover is you can't eat peas or mustard on passover. (or at least I can't).

I only recently realized that I like arugula (kept confusing it with radicchio LOL), so will give this salad a try. Thanks for the reminder to buy thick stalk asparagus. ;)

Post a Think

(If you haven't left a think here before, you may need to be approved by the site owner before your think will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on June 2, 2009 6:00 AM.

The previous post in this blog was Sunday Salad Samplers #2 - Black Bean Salad.

The next post in this blog is Chocolate Glazed Bundt Cake.

Many more can be found on the main index page or by looking through the archives.

 Subscribe to This Blog

Recent Non-Travel Thinks

Powered by
Movable Type 3.33
© 2004 - 2014 Kim Riemann