Thursday, January 14, 2010

Asparagus and Zucchini Salad

Asparagus and Zucchini Salad
Courtesy of Giada de Laurentiis

This is a raw salad and goes great with a heavier pasta. It’s light and fresh and easy to make.

2 medium zucchini,i trimmed
1 bunch of asparagus, trimmed
¼ cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon, freshly ground black pepper
1 ounce Pecorino Romano cheese or Parmesano Regiano/vegan Parmesan

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Put the sliced vegetables in a serving bowl and toss together to combine.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Mix well, then drizzle over the vegetables. Toss to coat. Use the vegetable peeler to shave the Pecorino over the salad and serve immediately.

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