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


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