Shaved Asparagus Salad with Garlic, Scallion & Herbed Oil Over Bread

Wednesday, July 01, 2015

Salad (2 servings):

5 stalks raw asparagus shaved with a potato peeler, discard woody ends
2 handfuls spinach chopped into bite size pieces (or other mild fresh green)
1/4 C tightly packed fresh basil cut into ribbons

1 ½ T white balsamic vinegar
1 T water
1 t Dijon mustard
1 t honey
Salt & pepper to taste

Combine asparagus, spinach and basil in a large bowl. For dressing, place all other ingredients into a jelly jar or mason jar & shake until mixed thoroughly.  Toss salad with dressing until evenly coated right before serving.


5 small green garlic bulbs chopped fine (use some greens too)
5 small scallions chopped fine (use some greens too)
1 handful fresh basil chopped
1 handful fresh oregano chopped
1 C olive oil
Loaf of bread cut into cubes (Honey Wheat, French Bread or other)

Mix all ingredients in a pot except for bread.  Cook over burner until it sizzles.  Drizzle herb infused oil over bread cubes & serve.

Image Courtesy Lisa Meranti.
Recipes Courtesy of Darlene Kelbach
Certified in Plant-Based Nutrition
Registered Yoga Teacher

Go Back


Recipes basil strawberries walnut oil vinaigrette Chevre peppers flank shitake chimmichurri olives kalamata Red Onion beer gruyere prosciutto cornmeal egg Cranberry Beans buckwheat pepper beef currants fraiche butter mushroom panzanella cilantro potatoes caesar almond milk gazpacho shallots capers Eggplant heavy whipping cream baby bok choy maple remoulade berry couscous spiced winter squash bacon Poblano Chili frittata scapes sandwich gin Apple sandwiches celery hearts cream pasta Drinks cointreau beet greens cake asparagus cockaigne fritters mustard greens turnips mushrooms pancake goat Cheese okra celebration paste melon chipotle pears walnuts pecan hazelnuts pickled radishes peas chives green pepper Salsa radish Potato zucchini chiles tortillas baguette pork polenta parmigiano strata carrot top buttermilk chicken dinner salad Beans snow peas Greens turnip brown sugar garlic chocolate fennel bulb imam Corn cranberry fennel seeds wheat flour wrap sunchokes anchovy tuscan pork chop yogurt scallions crisp jam Tomatoes fondue sour artichoke kohlrabi chili eggs dijon bbq biscuits pineapple slaw Leek chili peppers Swiss Chard collins knots bulgar anise daisy creme bloody mary Squash reggiano thai cauliflower rouille kirsch sesame habanero yellow onion watercress honey blue cheese chimichurri fennel spelt rhubarb strawberry sherry tomato gouda casserole shiitake tomato juice jack Jerusalem artichoke Dressing chicken pecans Tomatillos bean sausage barley spring hickory peach lettuce jack cheese compote tenderloin shelling ramps sweet potato gratin roasted dill poblano beets autumn bok choy verde maple syrup dilly gorgonzola cantaloupe stuffing bayeldi coriander plum tomatoes plums absinthe egg noodles lemon grass tomatoe pine nuts pudding Soup Spinach steak carrot fronds pie flank steak coconut milk Bread cream cheese celery root curry almonds leeks coeur a la creme tostadas carrot tops kluski Vegan tart crepes vegetable mint syrup bosc vanilla wafers muffins nectarine Shitake Mushrooms coeur sweet bruschetta shrunken heads tomato corn pie fritter Cider sauce vegetarian pumpkin onions cucumber Spread Salad cheese oats arugula blueberry beet plum Farmers' Market Side green beans onion white beans sour cream Butternut celeriac feta latkes wasabi apples bell pepper conserve carrots chilies pesto bulgar wheat chorizo swiss meatballs Kale bread pudding parmesan Rice wine vinegar