Shaved Asparagus and Arugula Salad
Serves 4 as a side or 2-3 as a main course.
1 bunch raw asparagus, woody ends snapped off
4 handfuls baby arugula
Shaved fresh Pecorino Romano cheese
Fresh ground sea salt and black pepper
White balsamic vinaigrette (recipe below)
Place a large handful of arugula in each of four bowls and set aside.
Cut the tips off the asparagus and set aside.
Using a vegetable peeler, shave the asparagus into long strips and divide them amongst the four bowls of arugula.
Top each bowl with the asparagus tips, salt, pepper and shavings of the Romano cheese.
Drizzle with white balsamic dressing and eat immediately.
White Balsamic Vinaigrette
This is really more a recipe of proportions than specific measurments. Typically the ratio of oil to vinegar or acid is 2:1 respectively but, because I like mine sharper, I do 1:1.
White balsamic vinegar
Good olive oil
All natural dijon mustard
In a small bowl whisk together 1 part vinegar and 1 part olive oil. Whisk in enough mustard to thicken the mixture and add a tang (about 1 teaspoon for every serving of dressing). Can be refrigerated about a week or so in an airtight container.