Whoops, even though I made this mid-week last week, somehow the weekend trip up north has put me behind in the reporting (note to self - write ahead, publish later). This lovely spring salad comes from Amy via a Bon Appetit of a few years back. She tells us that raw asparagus is surprisingly nutty tasting and contrasts well with peppery arugula and sweet peas, but you can also use a salad mix if you like a sweeter lettuce. Her directions are for dressing the greens and asparagus separately and then plating it (the method I chose) but certainly everything can be tossed in a salad bowl.
I started by making the dressing:
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, rice-wine or any other delicate, slightly sweet vinegar
1 teaspoon Dijon mustard
1 shallot, minced
1/4 cup hazelnut, toasted walnut or pistachio oil
1/4 cup light tasting olive oil
salt and pepper, light, to taste
for the salad:
1 lb fat asparagus
2 cups garden peas, or frozen petite peas, defrosted
1/2 lb arugula (about 6 cups)
1 cup toasted walnuts, pine nuts or pistachios, or other nuts (I used pecans)
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 the dressing as well.
Place a serving of the arugula on each salad plate. Top arugula with a poriton of the vegetables.
Shave large slices of the parmesan cheese with a vegetable peeler and add to the salads. Sprinkle on nuts and serve.
Thanks, Amy, this one both really said and tasted like spring. I need to bring both a salad and a veggie dish to a potluck this weekend, and I think I will bring this for both, using a large platter to plate the arugula and then laying the veggies, nuts and cheese on top.
Comments (3)
It WAS a good salad, that's for sure!
Yours looks really good!
Posted by nancyhol | May 12, 2009 10:29 PM
Posted on May 12, 2009 22:29
I loved this salad. Yours looks beautiful!
Posted by Annie | May 13, 2009 5:34 AM
Posted on May 13, 2009 05:34
Awesome picture. We enjoyed this salad on four separate evenings this week - it just got better and better.
Posted by Jerry | May 15, 2009 5:21 AM
Posted on May 15, 2009 05:21