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


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