Recipes

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.

Bread:   

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 Read More...


Go Back


Tags

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