Go Back

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

Go Back


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