Tuesday, May 12

Asparagus & Arugula Salad with Pecorino Dressing

Raw asparagus and greens with a salty, nutty dressing


Shaved Asparagus and Arugula Salad


Asparagus is one of my favorite vegetables and its at the peak of its season right now. It's extremely versatile and available in a variety of colors and sizes. It can be grilled, roasted, steamed, or even served raw. This salad from Canal House Cooks Everyday calls for shaving raw asparagus into thin strips with a vegetable peeler (or excellent knife work) and it's best to use thick asparagus because it has a stronger flavor and is easier to shave into strips. The asparagus is mixed with peppery arugula and a simple pecorino dressing. You may be skeptical about the dressing, which just calls for combining a lot of grated cheese with hot water and olive oil, but trust me - it's acidic and salty and nutty and tastes incredible. This salad makes a bright and fresh side dish that is a nice accompaniment to a rich main course.


More Recipes with Asparagus:
- Spaghetti with Asparagus & Poached Egg
- Asparagus Gratin
- Asparagus Soup


Shaved Asparagus & Arugula Salad with Pecorino Dressing:
For Pecorino Dressing
  • Put 3/4 c. finely grated pecorino cheese in a bowl and slowly whisk in 1/4 c. boiling water until smooth.
  • Drizzle in 1/4 c. extra virgin olive oil, whisking constantly, until smooth. Season with pepper and salt.
For Salad
  • Use a vegetable peeler to shave 1/2 lb. thick asparagus into thin strips and add to a salad bowl.
  • Combine with 4 c. baby arugula and toss with the dressing. Check for seasoning and adjust if needed.

Serves three-four (side dish)