And, as an as added bonus, asparagus is chock full of great nutrition. It's a good source of antioxidants, high in folic acids, and loaded with essential vitamins like vitamin A, vitamin B complex, vitamin C, vitamin E and vitamin K. It also contains good levels of copper and iron and is a good source of both protein and fiber.
This salad features asparagus in it's raw form, which is something many of us are not used to. But because there is no cooking involved, it is VERY SIMPLE to make.
How simple? Well let me tell you ... The other night I was invited to a gathering. Ten minutes before leaving, I got the call. "I just found out" says my friend, "the gathering is pot luck." "But don't worry, if you have nothing to bring, I'm sure it'll be fine." Yes, I'm sure it would have been fine, but as a chef, it goes against my religion to show up to a pot luck empty handed. Don't panic! What's in the fridge? What can I throw together in 5 minutes time?
Vwah- la! The Raw Asparagus Salad is born!
Ingredients:
1 bunch Asparagus - be sure they're fresh, tender and thin
Sliced Almonds
2 TBSP Shallot or Red Onion
1 1/2 TBSP Dijon Mustard
Olive Oil - about 1/4 cup?
Juice of 1 Lemon
2 TBSP Vinegar - I used an orange champagne vinegar but white wine or apple cider vinegar will work too
Dill
Thyme
Salt
Pepper
Pinch of Raw Organic Sugar
In a bowl, whisk together the mustard vinaigrette : Thin the mustard by adding the lemon juice and vinegar, add the dill, thyme, salt, pepper and a pinch of sugar. While whisking, slowly drizzle in the olive oil. Taste and adjust the seasoning to your liking if needed.
Thinly slice the asparagus on the bias. Finely chop the onion or shallot. Toss asparagus and shallot into the prepared dressing. Let it sit and marinate for at least a half an hour. The acid of the vinaigrette will "cook" the asparagus. Just before serving, stir in the sliced almonds.
You're guaranteed to get rave reviews!
** This salad is vegetarian, vegan and gluten free!
thanks for linking in Bridgette
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