Shaved Asparagus And Arugula Salad
- 1 pound Asparagus, Trimmed
- 4 cups Arugula, Loosely Packed
- 1 ounce, weight Parmigiano Reggiano, For Serving
- FOR THE VINAIGRETTE:
- 1 clove Garlic, Crushed
- 1 whole Anchovy Fillet
- 2 Tablespoons Lemon Juice
- 1/4 cups Extra Virgin Olive Oil
- Salt And Pepper
- Using a vegetable peeler, create thin strands of asparagus. Slice tips in half. Place in ice water bath until ready to use.
- Prepare lemon anchovy vinaigrette. Using a food processor or mortar and pestle, grind garlic and anchovy with a pinch of salt until a paste forms. Blend in lemon juice. Slowly stream in olive oil until emulsified. Season with salt and pepper to taste.
- Remove asparagus from water and pat dry. Place asparagus and arugula on plate and drizzle with dressing. Top with shaved Parmesan. Enjoy.
arugula, vinaigrette, clove garlic, anchovy fillet, lemon juice, ubc, salt
Taken from tastykitchen.com/recipes/salads/shaved-asparagus-and-arugula-salad-2/ (may not work)