Canal house shaved asparagus and arugula salad
Delight in a refreshing blend of shaved asparagus and arugula, creating a vibrant and flavorful experience in every bite. Elevate your salad game now.
Ingredients:
- 1 1/2 cups (130g) finely grated Pecorino Romano
- 1/2 cup extra-virgin olive oil
- Salt to taste
- Pepper to taste
- 450g fat asparagus
- 8 cups (110g) arugula
- Pizza dough or bruschetta for serving
Instructions:
- To prepare the dressing: Add the cheese to a large bowl. Slowly pour in 1/2 cup of hot water while whisking continuously. Gradually pour the olive oil while whisking. Taste and season with salt and pepper as needed.
- To make the salad, place the asparagus spears flat on a cutting board and remove the woody ends using a sharp knife. Using a vegetable peeler, thinly shave each spear into ribbons. If needed, slice the thicker ends into thin strips. Trim the tips and halve them lengthwise. Combine the asparagus with a few spoonfuls of the prepared dressing. Mix in arugula and toss well. Adjust seasoning with salt and pepper if required.
- Serve alongside bruschetta or on top of flatbread or pizza.
Summary:
- Calories: 1749 kcal
- Fat: 147 g
- Protein: 61 g
- Carbs: 56 g
- Potassium: 1557 mg
- Magnesium: 191 mg