Asparagus, Zucchini and Parmesan Salad
Nutrition Score per serving
Calories: 381
Fat: 46.1 g
Calories from Fat: 88.4%
Saturated Fat: 5.5 g
Carbs: 9.2 g
Protein: 5.1 g
Fiber: 2.8 g
Calcium: 12.4 mg
Iron: 14.9 mg
Sodium: 343.7 mg
Serves: 4
Cook Time: 10 minutes
Ingredients
| Salad | ||
| 1 | bn | asparagus |
| 2 | medium zucchini | |
| 1⁄4 | c | Parmigiano-Reggiano, shaved and more for garnish |
| 1 | c | baby arugula |
| 1 | recipe lemon tarragon vinaigrette, see below | |
| Garnish: 1 lemon, cut into 12 thin wedges | ||
| DRESSING | ||
| Lemon Oil | ||
| 2 | c | canola oil |
| Strips of zest from 1 lemon | ||
| 1 | stalk lemongrass, tough outer layers removed and bottom 4 inches roughly chopped | |
| Vinaigrette | ||
| 1⁄4 | c | freshly squeezed lemon juice, about 1 lemon |
| 1⁄2 | t | Dijon mustard |
| 1⁄2 | t | salt |
| 1 | t | sugar |
| 1⁄4 | t | freshly ground black pepper |
| 2 | T | tarragon, roughly chopped |
| 1⁄4 | c | lemon oil |
| 1⁄2 | c | olive oil |
Instructions
SALAD
1. Prepare asparagus—trim the woody asparagus stems by bending them until they break. The asparagus will naturally break where the stem becomes woody. Discard the woody ends. Cut the asparagus on the bias (at a diagonal) into 1" pieces. Sauté them in a hot skillet for about 2 minutes. Set aside to cool.
2. Prepare Zucchini—Trim each end of the zucchini. Using a peeler, peel strips of zucchini into long ribbons. Do not peel past the center—leave the center/seeds intact. Sprinkle the zucchini with a little salt, and let sit for 10 minutes or until slightly wilted.
3. Putting it all together—In a medium size bowl, combine asparagus, zucchini, arugula and parmesan. Drizzle with enough vinaigrette to coat. Season with salt and pepper, if necessary. Using a carving fork, twist a portion of the salad like spaghetti. Place the salad-filled fork in the center of a plate and slide the salad off. Sprinkle with more parmesan to garnish.
DRESSING
1. Prepare lemon oil—In a medium heavy saucepan over very low heat, combine oil, lemon peel and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through a mesh strainer into a heatproof container. Cool completely before using. May be stored in in an airtight container in refrigerator for up to 5 days.)
2. Prepare Vinaigrette—In a medium bowl, whisk together lemon juice, mustard, salt and pepper. Slowly whisk in lemon oil, then olive oil. Adjust seasoning, if necessary.
1. Prepare asparagus—trim the woody asparagus stems by bending them until they break. The asparagus will naturally break where the stem becomes woody. Discard the woody ends. Cut the asparagus on the bias (at a diagonal) into 1" pieces. Sauté them in a hot skillet for about 2 minutes. Set aside to cool.
2. Prepare Zucchini—Trim each end of the zucchini. Using a peeler, peel strips of zucchini into long ribbons. Do not peel past the center—leave the center/seeds intact. Sprinkle the zucchini with a little salt, and let sit for 10 minutes or until slightly wilted.
3. Putting it all together—In a medium size bowl, combine asparagus, zucchini, arugula and parmesan. Drizzle with enough vinaigrette to coat. Season with salt and pepper, if necessary. Using a carving fork, twist a portion of the salad like spaghetti. Place the salad-filled fork in the center of a plate and slide the salad off. Sprinkle with more parmesan to garnish.
DRESSING
1. Prepare lemon oil—In a medium heavy saucepan over very low heat, combine oil, lemon peel and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through a mesh strainer into a heatproof container. Cool completely before using. May be stored in in an airtight container in refrigerator for up to 5 days.)
2. Prepare Vinaigrette—In a medium bowl, whisk together lemon juice, mustard, salt and pepper. Slowly whisk in lemon oil, then olive oil. Adjust seasoning, if necessary.
