SHAVED ASPARAGUS AND RADISH SALAD
An easy salad to put together, this is a celebration of the first asparagus of the season, which is sweet enough to eat raw. Omit the anchovy in the dressing if you wish, but it's there to provide a boost of flavor, not to taste fishy. Any type of radish will work but, for a really vibrant salad, look for the many colorful varieties of daikon radish available at many farmers' markets.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
- Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
- Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
- For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.
STEAMED VEGETABLE SALAD WITH MACADAMIA DRESSING
Crunchy and light, this salad is the perfect summer night's dinner.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Whisk dressing ingredients in a bowl and season with salt.
- Working in batches, steam vegetables until crisp-tender, 2 to 4 minutes. Halve steamed asparagus spears and carrots lengthwise.
- Arrange vegetables on a platter before seasoning with salt, drizzling with dressing, and garnishing with herbs.
Nutrition Facts : Calories 372 g, Fat 27 g, Fiber 11 g, Protein 7 g, SaturatedFat 4 g, Sodium 256 g
ROASTED ASPARAGUS AND GOATS CHEESE WITH MACADAMIA NUT DRESSING.
This is a great, light, easy entree. I have made it using different cheese (feta) and nuts and oils-whatever I have had on hand!
Provided by JustJanS
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C.
- Brush a large baking tray with olive oil to grease.
- Divide the asparagus into 8 bundles, and place a slice of goats cheese on each.
- Wrap 1 slice of proscuitto around each bundle to secure the cheese.
- Place on the greased tray, and brush each bundle with some of the extra olive oil.
- Roast in the preheated oven for 7-8 minutes or until just tender.
- DRESSING: Meanwhile, heat the macadamia oil in a medium non-stick pan over medium heat.
- Add the nuts and cook, stirring for about 2 minutes or until the nuts are golden.
- Remove pan from heat and stir through remaining ingredients.
- Place 2 bundles of asparagus on each serving plate, and spoon the warm dressing over.
- Serve immediately.
Nutrition Facts : Calories 402.9, Fat 38, SaturatedFat 10.5, Cholesterol 23.7, Sodium 159, Carbohydrate 8.9, Fiber 4.6, Sugar 4.3, Protein 11.1
LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS
Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
- Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
- Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
- To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.
ASPARAGUS AND MACADAMIA SALAD
Make and share this Asparagus and Macadamia Salad recipe from Food.com.
Provided by Lori 13
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven 350.
- Prepare asparagus.
- Lay prosciutto on counter. Top evenly with 4 bunches of asparagus.
- Top evenly with cheese. Roll up.
- Place seam side down on a sprayed baking sheet. Brush with oil. Roast 10-15 minutes.
- Meanwhile, heat oil in a skillet. Add macadamias. Saute 2 minutes.
- Whisk in the oil, vingegar and pepper.
- Place escarole on plates. Top with each bundle. Drizzle with dressing.
- Serve warm.
Nutrition Facts : Calories 251.4, Fat 21.7, SaturatedFat 6, Cholesterol 20.1, Sodium 277.4, Carbohydrate 10.2, Fiber 4.7, Sugar 3.9, Protein 8.6
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