Shaved Asparagus and Arugula Salad
Featured Chef Adapted from Canal House Cooks Every Day.
Featured

Shaved Asparagus and Arugula Salad

Be sure to use Percorino in this salad for a nice, creamy dressing - other cheeses won’t work as well.

 
Prep.
Category: 
Side Dishes, Salads, Entree
Tags:
Vegetarian Gluten-free Wheat-free Celiac Corn-free Egg-free Soy-free Nut sensitivity Lacto-vegetarian

Ingredients

For 4 COM_JOOMRECIPE_SERVING_TYPE_

shaved-asparagus-and-arugula-salad

  • 1 1/2 c finely grated Pecorino Romano
  • 1/2 c extra-virgin olive oil
  • salt
  • pepper
  • 1 lb asparagus
  • 4 oz arugula

Shaved Asparagus and Arugula Salad Directions

  1. Place the Pecorino in a large bowl. While whisking, slowly drizzle in 1/2 cup of boiling water. Then, still whisking, slowly drizzle in the olive oil. Taste and season with salt and pepper.
  2. Slice the tips off the asparagus and slice each one lengthwise in half. Use a vegetable peeler to shave each asparagus stalk into long thin ribbons (you’ll need to press hard - try placing the asparagus flat and peeling that way). Place the asparagus in a large bowl and toss with several tablespoons of the dressing. Add the arugula and toss to coat. Season to taste with more salt and pepper as needed.

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