Shaved Asparagus Salad With Lemon Vinaigrette
A refreshing salad like this shaved asparagus salad with a simple lemon vinaigrette is a healthy delicious early Spring treat!
I love my salads to be very flavorful and exciting. There I said it!
Slovenia is a country where green leafy salad is eaten at every lunch. There’s no way any Slovenian will make lunch and not serve it! But it can get boring after eating a plain old green salad that for years. So I like to add my little twists to make a green salad a little extra.
For this shaved asparagus salad, I’ve added, well… obviously some asparagus. Asparagus is extremely delicious and nutritious. It is loaded with fibers, folate, and vitamins. And if you didn’t know you can eat them raw, you now know! They are amazing raw, just as they are cooked.
For this recipe we are going to shave them with a vegetable peeler, so we get very thin strips of asparagus that are very delicate and still incredibly flavorful. You are going to end up with some leftover asparagus parts, and you can easily use them to make a delicious soup or use it to make vegetable broth.
I’ve added some extra stuff in there as well, to add some more flavor and crunch. We’ve got some pancetta, radishes, pine nuts and optionally you can add a hard-boiled egg on top. What a delicious combo.
For the vinaigrette, we only need a few simple ingredients and I can’t stress enough how only a couple of simple ingredients can make an explosion of flavor. So for this vinaigrette, you only need extra virgin olive oil, fresh lemons, garlic, salt, and pepper. This is such a versatile dressing. Very simple and it goes with almost any salad!
Shaved Asparagus Salad with a Lemon Vinaigrette
- 400 g fresh green asparagus
- 100 g fresh baby leaf salad (any kind you like or a mix of salads)
- 4 radishes
- 70 g pancetta cubed finelly
- 2 TBSP pine nuts
- ⅓ cup extra virgin olive oil
- 3 TBSP freshly squeezed lemon juice
- 1 clove garlic
- 1/4 tsp salt
- a generous pinch of crushed black pepper
Extra topping (optional)
- 2 hard-boiled eggs
First, prepare the vinaigrette. Finely chop or crush garlic in a bowl and add the rest of the ingredients. Mix well.
Use a vegetable peeler to make thin slices of fresh asparagus. There will be some leftover asparagus, which you can't shave. You can set those aside and use them for soup or some other recipe.
Finely slice radishes.
Chop pancetta into small cubes. Place them in a skillet and cook over low-medium heat until the fat has rendered out and the pancetta has crispen and got some color.
Transfer to a plate lined with paper towels.
Place shaved asparagus, fresh baby leaf salad, and sliced radishes into a big salad bowl. Pour over the vinaigrette and mix well. Add crisp pancetta, pine nuts, and sliced eggs on top.
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