Monday, May 14, 2012

My Garden Salad: Arugula & Asparagus


There is nothing more disappointing than ordering a meal that comes w/ a "garden salad".

Sorry, but a garden salad usually means: iceberg lettuce with unripe tomatoes, cucumbers, some red onion and a gross dressing. Skip it.

But while reading the Sunday NY Times this weekend, David Tanis talked about a spring romance with a garden salad, and not the freebie kind that comes with the entree, but a fresh spring salad made with local asparagus and arugula with some prosciutto and good Parm thrown in.

Hey, I can do that.

It was lunchtime, and I had all the components to make this lovely seasonal salad. So I got to work.

Fresh asparagus is so good eaten raw and even better when it is shaved into thin strips. A special treat.

I picked a few things here and there, and used my handy dandy vegetable peeler and lunch was eaten outside in the beautiful sunshine. Ah, I love spring.

Happy Monday.


Spring Garden Salad (from the NY Times):

a few asparagus spears, shaved with a vegetable peeler
a bunch of arugula
shaved pieces of Parimigiano Reggiano
juice of a lemon
sea salt & pepper
good fruity olive oil
slices of prosciutto (optional)

1. Snap off and discard the tough ends of the asparagus. Using a mandoline, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.

2. In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper.

3. Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.

4. With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.


Sit back and enjoy!

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8 comments:

Proud Italian Cook said...

I love this combination, I want this for lunch now! I made something like this last spring but just added a little goat cheese to it. I'm impressed with your arugula, when I grew mine it was way too bitter!

Anonymous said...

That's what I call a 'Reunion Salad'. So much fun when you line up your inspiration next to your creation! I'm surprised to see you still read the NYT on paper, being such a blog mistress and all. Just the thought of handling that always slightly sticky/smudgy newspaper sends shivers down my spine. After my very late intro to the online world, I started reading the NYT online, and never looked back. Also, for the food physiologists out there, anybody familiar with what is called the PROUST EFFECT after eating asparagus?

Stacey Snacks said...

I hate the newspaper print all over my hands too, but the SUNDAY Times is a must. My mother in law always saves me the Dining Section. During the week, I read it on line.

And my pee always smells after asparagus, but we've discussed that before!

Nisrine said...

I hear you. Sometimes a restaurant garden salad is far from what it should be. Your salad looks delicious.

Joanne said...

I second you on the garden salad sentiments. But this one looks MAJORLY tasty.

lea said...

Never had shaved asparagus! Want to run to the store and see what's available. Not acquainted with the Proust effect, but am with the delicate subject of asparagus and fluids....perhaps that's why the garden salad on airplanes no longer has an asparagus spear on top.

The Italian Dish said...

I'm going to make this for my Memorial weekend buffet! Looks perfect.

Oui, Chef said...

In my world this is perfection on a plate....YUM!