Shaved Spring Vegetable Salad

By June 4, 2015

Asparagus and radishes shaved paper thin, tossed in an oh-so-light lemon & honey vinaigrette. For vegan preparation, swap honey for apple cider vinegar or maple syrup and add some slivered almonds. For vegetarian version, also add some thinly shaved parmesan or pecorino.

 1 lb asparagus, washed and woody bottom ends trimmed off
 1 bunch radishes separated from greens (greens washed)
 1 lemon
 1 tbsp honey
 4 tbsp light oil, like sunflower, olive or grapeseed oil
 salt and pepper
 1/8 cup slivered almonds (optional)
 A few thin slices of parmesan or pecorino (optional)
1

First, select your asparagus spears. Divide your bunch in half, and only use the thickest ones for this recipe. If you prefer to blanch your asparagus first, blanch for just 1 minute and then dunk in an ice water bath for 1 min, roll dry in a towel.

2

Using a sharp vegetable peeler, slice the asparagus very thinly. Hold onto the spear head and use a plate-- press down on the peeler and pull the asparagus through, so that between the pressure of the plate below and the peeler above you'll be able to safely achieve thin strips. Keep the spear heads intact (they don't shave well and they look cool in the salad as is.)

3

Next, onto the radishes. Shave them using your peeler over a bowl-- I like keeping the peeler stationary and move the radishes across the blade-- and make sure to protect your fingertips.

4

Make the vinaigrette. In either a high sided bowl (for whiskers) or in a mason jar with lid (for shakers), add in the lemon juice, the honey and some salt and pepper. If whisking, add in a drop of the oil at a time, whisking constantly till the oil and acids emulsify (thicken). If shaking, add all the vinaigrette contents to a mason jar and shake vigorously.

5

Add a very light amount to the vegetables and toss to coat. Top with the almonds and/or cheese if using, and serve immediately.

Ingredients

 1 lb asparagus, washed and woody bottom ends trimmed off
 1 bunch radishes separated from greens (greens washed)
 1 lemon
 1 tbsp honey
 4 tbsp light oil, like sunflower, olive or grapeseed oil
 salt and pepper
 1/8 cup slivered almonds (optional)
 A few thin slices of parmesan or pecorino (optional)

Directions

1

First, select your asparagus spears. Divide your bunch in half, and only use the thickest ones for this recipe. If you prefer to blanch your asparagus first, blanch for just 1 minute and then dunk in an ice water bath for 1 min, roll dry in a towel.

2

Using a sharp vegetable peeler, slice the asparagus very thinly. Hold onto the spear head and use a plate-- press down on the peeler and pull the asparagus through, so that between the pressure of the plate below and the peeler above you'll be able to safely achieve thin strips. Keep the spear heads intact (they don't shave well and they look cool in the salad as is.)

3

Next, onto the radishes. Shave them using your peeler over a bowl-- I like keeping the peeler stationary and move the radishes across the blade-- and make sure to protect your fingertips.

4

Make the vinaigrette. In either a high sided bowl (for whiskers) or in a mason jar with lid (for shakers), add in the lemon juice, the honey and some salt and pepper. If whisking, add in a drop of the oil at a time, whisking constantly till the oil and acids emulsify (thicken). If shaking, add all the vinaigrette contents to a mason jar and shake vigorously.

5

Add a very light amount to the vegetables and toss to coat. Top with the almonds and/or cheese if using, and serve immediately.

Shaved Spring Vegetable Salad