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SS #3 - Raw Asparagus, Pea and Arugula Salad


Amy of Destination Anywhere picked this week's salad.

This Spring salad is a variation of one that came from Bon Appetit a few years ago. Raw asparagus is surprisingly nutty tasting, and contrasts well with peppery arugula and sweet peas. You could also use a salad mix if you prefer a sweeter lettuce. I give directions for dressing the greens and asparagus separately and then plating so it looks pretty, but you could certainly just toss everything in a salad bowl.

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

Salad Ingredients:

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
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.

I made the salad in a HUGE salad bowl. The recipe didn't say, but I think it was enough for 6 or 8.

I added a few sugar snap peas as some of the other salad bloggers did. And the olive oil I chose for the dressing was tangerine flavored from Pasolivo. It blended really well with the almond grapeseed oil and other dressing ingredients. The nuts I used were toasted pine nuts from TJ's.

Oh! My parmesan ended up being grated instead of shaved. Just a little different appearance - the taste was the same.

All I can say is . . . YUMMY! Along with the chicken breasts with panko crumbs, it was a great hot-weather meal! Thanks, Amy!

Here are the dressing ingredients:

And the salad ingredients:

I loved this salad!

Comments (2)

Your salad looks wonderful! I enjoyed this one a lot.

Yum! I can’t wait to make this one later today. I went to Paso Robles last November and was looking forward to visiting Pasolivo and tasting some of their oil but they were closed on the day we were there. Tangerine flavored olive oil sounds heavenly.

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